Ah! You’re asking about Hungarian Layered Potato Casserole, known in Hungary as Rakott Krumpli — a hearty, comforting dish with layers of potatoes, eggs, and sometimes sausage, all baked together. Here’s a detailed recipe:
Hungarian Layered Potato Casserole (Rakott Krumpli)
Ingredients (6 servings)
- 1 kg (2.2 lbs) potatoes, peeled and boiled
- 4–5 hard-boiled eggs, sliced
- 200–250 g (7–9 oz) smoked sausage (kolbász) or cooked bacon, sliced
- 1 cup (240 ml) sour cream
- 2–3 tbsp butter, melted
- Salt and black pepper to taste
- Optional: paprika or grated cheese for topping
Instructions
1. Prepare the potatoes
- Boil potatoes in salted water until just tender (not mushy).
- Let cool slightly, then slice into ½ cm thick rounds.
2. Prepare other ingredients
- Hard-boil the eggs and slice them.
- Slice the sausage or cooked bacon.
3. Assemble the casserole
- Preheat oven to 180°C (350°F).
- Grease a baking dish with butter.
- Layer ingredients in order:
- A layer of potatoes
- A layer of eggs
- A layer of sausage/bacon
- Sprinkle with salt, pepper, and a little paprika if using
- Repeat layers until ingredients are used, finishing with potatoes on top.
4. Add sour cream
- Mix sour cream with melted butter and spread over the top layer of potatoes.
- Optional: sprinkle grated cheese on top for extra richness.
5. Bake
- Cover with foil and bake 30 minutes.
- Remove foil and bake an additional 15–20 minutes until golden and bubbling.
6. Serve
- Let rest 5–10 minutes before slicing.
- Serve warm as a main dish or hearty side.
Tips for Authentic Flavor
- Use Hungarian smoked sausage (kolbász) for a classic taste.
- Some versions add caramelized onions between layers.
- Rakott Krumpli is often better the next day, after flavors meld.
If you want, I can also give a vegetarian version of Rakott Krumpli that’s just as hearty and authentic, using only potatoes, eggs, and cheese.
Do you want me to provide that version?
