My best ever scalopped potatoes

This was one of those inspired moments when you add a bit of this, a bit of that, and you end up with a dish that turns out better than any other version you ever prepared before. I must put it up here to make sure I will be able to repeat it again, to make sure I will not upset my family with lesser casserole. This is what I did:

cca 9 lbs potatoes
½ to 1 lb dry sausages, preferably smoked, like a Chabai
½ cup oil
¼ cup bacon bits
5-6 eggs
1 pint (500 gr) sour cream
2 cups milk
1 Tbs chicken soup powder, or Mr Dash, or any other flavour enhancer
salt, pepper

Cook the potatoes, let them cool, then peel and slice them. While the potatoes cool, slice up the sausages and fry them slightly in the oil. This will make the sausages tastier and the oil will be infused with the sausage flavour. When you take it off the heat, stir in the bacon bits, also. Scoop the coins out with a slotted spoon, the bacon bits can stay.

Oil a large casserole dish. I prefer the wider, flatter variety, as that produces a casserole with lots of crunchy corners and surfaces. As you peel and slice the potatoes, they can go directly in the pan. Layer them down alternately with the sausages so that the top layer will be potatoes.

Now take a bowl and whip the sour cream in it until smooth. Add the eggs one by one, then the oil with all the bacon bits. Stir in the milk, eyeballing it to have approximately enough liquid to cover the top layer of potatoes also, then flavour this sauce, making sure that the flavours are quite stronger than normal, because the potatoes will absorb and mellow them.

Pour a spoonful or two of extra oil on the top, and bake it (350F-) until the edges are golden and the top is crunchy. In our family this constitutes a hearty meal, served with pickles, beet relish, or tomato salad.