Creamy Potato Egg Casserole

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Take a large container filled with salted water and put it on the stovetop to boil. Add diced potatoes to the pot and cook until they are tender but still have some firmness, approximately 15 minutes. Remove from heat and let the potatoes cool down.

While the potatoes are cooking, submerge hard-boiled eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately take it off the heat source. Cover the saucepan and let the eggs sit in hot water for 10 to 12 minutes. Remove the eggs from the hot water and rinse them under cold running water to cool down.

Slice the cooked potatoes. Peel and slice the hard-boiled eggs.

Begin with the potatoes, then layer them alternately with hard-boiled eggs in a 9x13-inch casserole dish, sprinkling each layer of eggs with salt and pepper to taste.

In a small saucepan, melt the sour cream and margarine over low heat by stirring them constantly until smooth. Pour this mixture over the casserole and sprinkle it lightly with salt and pepper to taste.

Bake the dish in your preheated oven for 30 minutes.