Sis. Patty Robinson

Kitchener Ecclesia, Ontario, Canada

Here's a fussy but lovely recipe that I often make for very special events. It's delicious and well worth the time.


Sour Cream Pastry:

In food processor, mix 1 cup flour, 1/4 tsp. salt, 1/3 cup shortening and 1/4 cup sour cream until dough holds together. Shape into ball, wrap in plastic.


Casserole Ingredients:

6 hard cooked eggs

6 medium potatoes

2 large onions

2 Tbsp. salad oil

3 Tbsp. flour

1 tsp. salt

1/8 tsp. pepper

2 1/4 cups milk

Peel and thinly slice potatoes. Heat potatoes and enough water to cover to boiling. Reduce heat to low; cover to simmer 5 minutes. Drain. Cut onions into 1/4" thick slices. Cook onions in oil until tender and golden brown, stirring often, about 15 minutes. Add flour, stirring often, salt and pepper.

Gradually stir in the milk and cook, stirring constantly until sauce is thick and boils. Shell eggs, cut in 1/2" thick slices. Grease a 2 1/2 quart casserole. Layer 1/2 potatoes, then eggs, then onion mixture. Repeat. Roll out dough to fit top of casserole and lay it on top - or cut in strips and layer in angles.

Bake at 425 degrees F for 40 minutes, or until crust is golden.