Making Rakott Krumpli (Stacked Potatoes) with Siobhan Muir and Mr. SM

This is a hearty dish that will fill you up and is not low on calories or carbs. But it's an old farm dish that is good when the weather's chilly or you're making something for a large group of people.
INGREDIENTS
18 eggs (yes, seriously)
5 lb bag of potatoes (red potatoes are best)
1 link of turkey sausage
1 cup (2 sticks) of butter
18-24 oz sour cream
Salt
Black pepper
9 x 13 inch baking dish
2 quart/liter sauce pot
DIRECTIONS
Place potatoes in a large stock pot. Add the eggs and fill with water until the water is at least 1 inch (2.5 cm) above the eggs. Add a 1/2 tsp salt and bring to a boil. Boil potatoes and eggs for 50 - 60 minutes.
While the potatoes and eggs are boiling, cut the sausage into 1/4 inch (7 mm) disks to get the most out of your sausage. Set aside.
When the stock pot has boiled, drain the water and separate the potatoes and eggs. Using a paring knife, peel the potatoes and slice into disks, placing them on the bottom of your 9 x 13 baking dish. Let them overlap a little to create a full layer. Make sure to fill any open space. Sprinkle with salt.
Peel most of the eggs (we used 14 this time) and slice them with an egg slicer. Layer the eggs like the potatoes - overlapping and make sure to fill in any open spaces to get a solid layer. Sprinkle with salt.
Place the disks of turkey sausage on the eggs, covering completely. If there isn't enough sausage, you can cut up more until the eggs are covered. Do not salt.
Peel and slice the last of your potatoes and layer them on top of the sausage, overlapping and filling in any holes. Do not add any salt.
*Note: At this stage, if you want to freeze it, this is where you cover with plastic wrap and tuck it in the freezer. It should keep for a couple of weeks.
Preheat your oven to 375 F (190.5 C).
Place butter in the sauce pan and heat on medium heat until the butter is completely melted. Add your sour cream and use a whisk to blend the butter and cream together. Add 1/8 tsp of salt and 1/2 tsp of ground black pepper for flavor and appearance.
Place the 9 x 13 pan on a baking sheet to catch any overflow of sauce while baking.
Pour the sauce over the stacked potatoes and spread using a spatula until the evenly covers the whole dish. Cover with foil and slide into the oven.
Bake for 45 minutes. Pull out of the oven and remove foil. Put back in for 2-5 minutes to brown a bit.
Remove from oven and let cool about 5 minutes. Serve hot. Serves 12-15 portions.

[@erinlewis5926]

Looks yummy

[@chandracrawford8679]

That looks so good