Layered Potatoes with Letcho

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the potatoes in their skins in salted water. Once tender, let them cool, peel them, and slice them into 0.5 cm rounds.

Step 2

In a mixing bowl, combine the sour cream, salt, and pepper, then add the sliced potatoes and gently toss to avoid crushing them.

Step 3

Hard-boil the eggs for 10 minutes, then let them cool, peel them, slice them into rounds using an egg slicer, and set them aside.

Step 4

Slice the sausage into 0.5 cm rounds and begin frying them in a skillet over medium heat.

Step 5

Once it starts to render its fat, which takes about 2 minutes, add the onion cut into half-moons and sauté it for about 2 minutes as well.

Step 6

Stir in the letcho

Step 7

Spread half of the sour cream potatoes on the bottom of the baking dish, pile the sausage ragout on top, cover with the sliced eggs, and top with the remaining sour cream potatoes. Then place it in an oven preheated to 180 degrees for 45–50 minutes, until the top is nicely browned.