1In a covered pan cook whole potatoes in enough boiling salted water to cover until almost tender,20 to 25 min: drain peel and slice ( should be about 3 cups)
In sauce pan cook onion in 1 tbsp butter till tender.Blend flour,stir in sour cream,shredded cheese,milk parsley,salt paprika and pepper.Cook and stir over low heat till cheese melts.Combine sour
cream mixture and sliced potatoes.
In a 1 1/2 quart casserole spread 1/2 the potato mixture,top with egg slices and tomato wedges.Spoon remaining potato mixture atop.
Toss bread crumbs with melted butter sprinkle atop.Bake 350 for