Hungarian Layer Potatoes

1 cup commercial sour cream
1/2 cup heavy cream
1 1/2 teaspoons salt
6 cold cooked medium potatoes, thinly sliced
3 hard-cooked eggs, sliced
1 cup finely diced, fully cooked ham
1 cup fresh bread crumbs
2 tablespoons melted butter or margarine
1/4 teaspoon onion salt

About 45 minutes before serving: Start heating oven to 350 degrees F.

Into sour cream in small bowl, stir heavy cream and salt until well blended.

In greased 1 1/2 quart casserole, arrange one third of potatoes; top with egg slices, then one half of cream mixture. Add another one third of potatoes; sprinkle with ham; pour over remaining cream mixture; then top with remaining potatoes.

Toss crumbs with butter and onion salt, and sprinkle evenly over potatoes.

Bake 30 minutes or until bubbly. Nice with tossed green salad for luncheon.

Makes 6 to 8 servings.