Baked Potato and Egg Gratin with Sour Cream
Layers of sliced boiled potato and hard-boiled egg, baked with sour cream until golden — a simple, hearty Central European side dish.
Quick Summary
Sliced boiled potatoes and hard-boiled eggs are layered in a buttered, breadcrumbed mold, each layer coated in sour cream, then baked until golden. A straightforward, filling side dish traditionally served alongside roasted meat.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Eggs
- Dairy
- Gluten
Additional notes
-
Note
This dish is rich in saturated fat, largely from the sour cream and butter. Those managing saturated fat intake may want a smaller portion.
- 1
Wash the potatoes and boil them, skin on, in salted water until tender, about 25-30 minutes.
- 2
Meanwhile, hard-boil the eggs, about 10 minutes. Cool, then peel.
- 3
Once the potatoes are cooked, peel them and slice into thin rounds. Slice the peeled eggs into thin rounds as well.
- 4
Butter the baking dish and dust it with 2 tablespoons of the breadcrumbs.
- 5
Arrange a layer of potato rounds in the dish, season lightly with salt, then top with a layer of egg rounds.
- 6
Spoon a portion of the sour cream evenly over the layer.
- 7
Continue layering potato, salt, egg, and sour cream in this order until the dish is full.
- 8
Pour the remaining sour cream over the top, covering the surface completely.
- 9
Sprinkle the remaining 2 tablespoons of breadcrumbs evenly over the top.
- 10
Bake at 180°C (350°F) / 160°C fan for 30-40 minutes, until heated through and golden on top.
- 11
Turn out onto a serving plate, or serve directly from the dish, alongside roasted meat.
Nutrition Information per 1 portion (approx 300g), based on 7 servings
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve hot, directly from the dish or turned out, as a side alongside any roasted meat.
About This Recipe
This is a straightforward layered bake built from two of the most basic staples in any pantry — boiled potato and hard-boiled egg — held together entirely by sour cream and a crisp breadcrumb finish. There’s no roux, no cheese, no elaborate sauce; the richness comes from the sour cream alone, spooned generously between every layer.
It’s the kind of dish designed to round out a meal without competing with whatever roast it’s sitting next to.
Why It Works
Boiling the potatoes in their skins keeps them from waterlogging, which matters here since they’re sliced and layered rather than mashed — a drier potato holds its shape and slices cleanly. Coating the mold with breadcrumbs before layering does double duty: it keeps the bottom layer from sticking, and it gives the finished bake a light, browned crust once it comes out of the oven.
Modern Kitchen Tips
Let the potatoes cool enough to handle before slicing — hot potato slices tend to break rather than hold a clean round. If you want firmer, neater layers, slice the eggs with an egg slicer rather than a knife; it keeps the yolk from crumbling into the layer below.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early 20th century recipes for layered potato and egg dishes like this one relied on simple, inexpensive staples stretched into a substantial side through layering and a generous coating of sour cream. Coating the mold with breadcrumbs before layering, and finishing with more on top, served both to keep the layers from sticking and to give the surface a light, browned texture once baked.
Modern Kitchen Adaptation
The oven temperature, baking time, mold size, and the exact quantities of salt, sour cream, and breadcrumbs were not specified in the original and have been estimated based on the total volume of potato and egg. The breadcrumb topping has been standardized to fine dry breadcrumbs, in place of the finely grated bread roll called for in the original.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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