Gouranga Potatoes

8 medium potatoes

½ cup melted butter

2 cups sour cream

1 teaspoons turmeric

2 teaspoons salt

¼ teaspoon hing

½ teaspoon ground rosemary

1 teaspoon black pepper

t teaspoon paprika

In large saucepan parboil potatoes. Drain and refrigerate. When potatoes are cooled, peel and cut in ½-inch slices.

Preheat oven to 400°.

In bowl combine sour cream, butter, and spices. Add potatoes to sour-cream mixture. Stir gently and place in casserole dish. Cover and bake 25 minutes. Serve hot.

Serves 4.