Cartofi Frantuzesti

These potatoes are a twist on traditional scalloped potatoes, in which you layer thinly sliced raw potato slices and cover with cream, bake and enjoy. This recipe calls for the potatoes to be boiled first, then sliced into thicker slices and to be layered with cheese and hard boiled eggs. This is a very rich side dish, but it can easily be enjoyed as a main course with a side of pickles to cut through the heaviness.

Ingredients

6-8 medium golden yukon potatoes, or any other type of potato you have
1/2 cup cheddar cheese, shredded
1/2 cup fontina cheese, shredded
1/2 cup muenster cheese, shredded
3 hard boiled eggs
1/2 cup sour cream
2 eggs

**Note, you can use any variety of cheese you choose, but I highly recommend the Muenster cheese to be used because of the creaminess it offers, it really makes a difference**

1. Boil the potatoes until fork tender, then peel them and cut into 1/4" slices. To boil the eggs, place them in a small saucepan and cover with water. Bring to a boil then turn the heat off and cover the saucepan for 12 minutes. Remove the shells and slice the eggs in 1/4" slices.
2. In a glass baking dish, layer some of the potato slices on the bottom to make a foundation for the remainder of the ingredients. Add a little bit of each cheese and a couple slices of egg, placed randomly. Continue layering the potatoes, cheese and eggs until you have used them all.
3. Stir together the sour cream and the two eggs until they are well incorporated, and them top the potatoes with the cream mixture, careful to evenly cover the potatoes.
4. Sprinkle with a little bit of paprika, cover with foil, then bake at 400 for 40-50 minutes or until the cheese is melted and it is golden brown on the sides.

Enjoy!