Curried Potatoes

Piquant and creamy rich potatoes...sure to please the family or guests.

6 med-sized potatoes

6 eggs*
2 C sour cream*
1/2 C butter, melted
1 1/2 tsp salt
2 tsp curry powder
1 10.75-oz can cream of mushroom soup

In large kettle over medium-high heat, boil potatoes and eggs. Remove eggs after 7 minutes of boiling. Continue boiling potatoes until tender. Remove from heat. When cool, remove skins from potatoes and shells from eggs. Grate potatoes and chop eggs.

In medium bowl, combine sour cream butter, salt, curry powder, and mushroom soup. Set aside.

In a greased 9" x 13" baking dish, layer grated potatoes, eggs, and sour cream mixture. Bake at 325° F for 30 minutes.

*Lite Version Substitution

Omit eggs
2 C fat-free sour cream
Add 1/2 C skim milk (to mushroom soup mixture)

Optional: Top with buttered bread crumbs prior to baking.

Servings: 10 

Submitted by Debby Shabo Wade
Recipe by Judy Anderson


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