Here’s the classic Hungarian Layered Potato Casserole, known as Rakott Krumpli—a beloved, comforting dish found in Hungarian homes. 🇭🇺🥔
Rakott Krumpli (Hungarian Layered Potato Casserole)
Ingredients (Serves 4–6)
- 2 lbs (900 g) potatoes
- 4–5 hard-boiled eggs, sliced
- 8 oz (225 g) Hungarian smoked sausage (kolbász), sliced
- or kielbasa / smoked sausage
- 1½ cups sour cream (tejföl)
- 2 tbsp butter
- Salt, to taste
Optional (but traditional in many homes):
- 1/2 tsp sweet Hungarian paprika
- 1/2 cup milk or cream (for extra richness)
Instructions
- Prep the Potatoes
- Boil potatoes in their skins until just tender.
- Cool slightly, peel, and slice into rounds.
- Prepare the Oven
- Preheat oven to 375°F (190°C).
- Butter a baking dish.
- Layer the Casserole
- First layer: potatoes (lightly salted)
- Second layer: sliced eggs
- Third layer: sausage
- Spoon sour cream over the layers
- Repeat layers until ingredients are used
- Finish with sour cream on top
- Sprinkle paprika if using
- Add Moisture
- Dot with butter and optionally pour milk or cream around the edges.
- Bake
- Bake uncovered for 35–45 minutes, until bubbly and lightly golden.
- Rest & Serve
- Let rest 10 minutes before serving.
Tips for Authentic Flavor
- Use Hungarian sweet paprika, not smoked
- Don’t overcook potatoes initially—they finish cooking in the oven
- Tejföl (Hungarian sour cream) is thicker and tangier than regular sour cream—Greek yogurt can be a closer substitute
Variations
- Extra creamy: Mix sour cream with a splash of cream or milk
- Onion layer: Some families add thinly sliced onions
- Cheesy (modern): A light sprinkle of cheese on top (not traditional, but tasty)
How It’s Served in Hungary
- Often served as a main dish
- Paired with:
- Pickles
- Cucumber salad
- Simple green salad
If you want, I can also share:
- Rakott Krumpli with cabbage or mushrooms
- Make-ahead and reheating tips
- Exact traditional Hungarian ratios
- How it differs from Rakott Káposzta
Just tell me 😊
