Cheesy Potato-Egg Casserole - cooking recipe

Ingredients

6 large red potatoes (about 2 1/2 lb.)
1 (8 oz.) carton nonfat or low-fat yogurt
4 hard-cooked eggs, sliced
1 c. (4 oz.) Cheddar cheese, shredded
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1/4 tsp. curry powder
1/4 tsp. pepper
2 Tbsp. fine, dry breadcrumbs

Preparation

Cook potatoes in boiling water 25 to 30 minutes or until tender.
Drain.
Allow to cool to touch.
Peel and cut into 1/4-inch slices; set aside.