Potatoes and Eggs au Gratin

In large heavy saucepan, cook potatoes in boiling salted water until tender but not mushy, about 25 minutes. Drain and return to uncovered pan to heat for a few seconds to dry potatoes. Let cool; cut into slices 1/2 inch (l cm) thick. Meanwhile, place eggs in small saucepan, cover with cold water to twice their depth and bring to boil. Cover, remove from heat and let stand for 20 minutes. Peel and slice.

In heavy saucepan, melt butter over medium heat; cook onions until tender, about 5 minutes. Stir in flour and cook for 1 minute, stirring. Gradually stir in milk to make creamy sauce; stir in cheese until melted. Remove from heat; add sour cream, salt and pepper.

In large bowl, gently combine potato slices, sauce, smoked turkey and parsley. Spread about half over bottom of 13- x 9-inch (3 L) baking dish. Cover with sliced eggs and remaining potato mixture. Sprinkle with crumbs and paprika. (Dish can be made ahead, cooled, covered and refrigerated for up to 1 day. Add 5 to 10 minutes to baking time.) Bake in 375°F (190°C) oven for about 40 minutes or until crusty and golden on top and bubbly around edges.