8 medium cooked potatoes, thinly sliced
1 cup sour cream
1/2 cup heavy cream
1-1/2 teaspoons salt
3 hard boiled eggs, sliced
1 cup cooked ham, finely diced
1 cup fresh bread crumbs
2 tablespoons butter
Combine sour cream with heavy cream and salt. Beat well. In greased casserole dish, arrange one third of the potato slices on bottom. Top with egg slices and then half of the cream mixture. Add another one third of potato slices. Pour reminaing cream over ham. Top with remaining potato slices. In a separate container, toss bread crumbs with butter. Spread evenly over top of casserole dish. Bake at 350 F (180 C) for 30 minutes or until hot and bubbly.
Serves 4