Peel potatoes.

Cook potatoes in a saucepan with boiling salted water until tender.

Drain the potatoes.

Slice the potatoes into 1/4-inch thick slices.

Hard-cook the eggs, cool and slice.

Combine sour cream, cream of chicken soup, salt, pepper, and curry powder in a bowl.

In a 2-quart casserole dish, create layers of sliced potatoes, sliced eggs, and cream mixture, using 1/3 of each for each layer.

Combine soft bread crumbs and shredded Cheddar cheese.

Sprinkle the bread crumb and cheese mixture over the top of the casserole.

Bake at 350°F (175°C) for 30 minutes, or until golden brown and bubbly.