Rakott Krumpli (Hungarian Potato Casserole)

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1. 1Step 1: Preheat the oven to 325°F.
2. 2Step 2: Grease a 9x13-inch baking dish with the butter and set aside.
3. 3Step 3: Place the potatoes and 2 tablespoons of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are easily pierced with a paring knife or fork, about 20 minutes.
4. 4Step 4: Transfer the potatoes to a plate and let rest until cool enough to handle, about 15 minutes. (Don’t discard the water in the pot.)
5. 5Step 5: While the potatoes cool, return the pot of water to a boil over high heat. Carefully lower the eggs into the water and cook for 11 minutes, adjusting the heat as needed to maintain a gentle simmer.
6. 6Step 6: Meanwhile, in a large bowl, prepare an ice bath. Once the eggs are done cooking, immediately transfer them from the boiling water to the ice bath to cool completely, about 10 minutes.
7. 7Step 7: While the eggs cool, in a large nonstick skillet, cook the sliced chorizo over medium-high heat, stirring occasionally, until lightly browned on both sides, about 5 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate. Discard the fat in the skillet.
8. 8Step 8: Firmly tap each cooled egg on the counter until cracks form all over the shell. 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.
9. 9Step 9: In a medium bowl, whisk together the sour cream, heavy whipping cream, and flour.
10. 10Step 10: 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. Top the potatoes evenly with 1/3 of the sliced eggs (about 1 2/3 cups) and 1/3 of the chorizo (about 1 cup), then spread 1 cup of the sour cream mixture evenly over the chorizo. Repeat these layers two more times using the remaining potatoes, salt, pepper, eggs, chorizo, and sauce.
11. 11Step 11: 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.