Its hearty, satisfying, and comforting.
These hearty ingredients are married together in a tangy sour cream sauce, making every bite rich and satisfying.
After baking the casserole to tender perfection, its so creamy and soft that its like eating a cloud.
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Just confirm not to substitute uncooked Mexican-style chorizo here.
The eggs add even more richness while the sour cream lends creaminess and tang.
Transfer the potatoes to a plate and let rest until cool enough to handle, about 15 minutes.
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
(Dont discard the water in the pot.)
While the potatoes cool, return the pot of water to a boil over high heat.
Meanwhile, in a large bowl, prepare an ice bath.
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Use a slotted spoon to transfer the chorizo to a paper towel-lined plate.
Discard the fat in the skillet.
Firmly tap each cooled egg on the counter until cracks form all over the shell.
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Peel the eggs under cold running water and discard the shells.
Cut the hard-cooked eggs in half lengthwise, then slice into 1/4-inch-thick half-moons.
Slice the cooled potatoes into 1/4-inch-thick rounds.
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
In a medium bowl, whisk together the sour cream, heavy whipping cream, and flour.
Arrange 1/3 of the sliced potatoes evenly on the bottom of the greased baking dish.
Sprinkle evenly with 1 teaspoon of salt and 1/4 teaspoon of pepper.
Bake until lightly browned on top, about 45 minutes.
Without removing the dish from the oven, increase the oven temperature to broil.
Broil until well browned on top, about 7 minutes.
Let rest for 10 minutes.
Garnish with paprika and dill and serve.
Store leftovers in an airtight container in the fridge for up to 3 days.
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