Ohhh yes — Rakott Krumpli 🇭🇺🥔
This is the ultimate Hungarian comfort food: creamy, smoky, and deeply nostalgic. Here’s a traditional, authentic recipe, just like Hungarian grandmas make it.
Hungarian Layered Potatoes (Rakott Krumpli)
Ingredients (4–6 servings)
- 2½ lbs (1.2 kg) potatoes, peeled
- 5–6 hard-boiled eggs, sliced
- 8 oz (225 g) Hungarian smoked sausage (kolbász), sliced
- 2 cups full-fat sour cream
- 2 tbsp butter (for greasing & top)
- Salt to taste
- Optional but traditional: sweet Hungarian paprika (very light sprinkle)
Instructions
- Cook the potatoes
Boil whole potatoes in salted water until just tender.
Cool slightly, then slice into rounds. - Prepare eggs & sausage
Peel and slice hard-boiled eggs.
Slice sausage into thin rounds. - Preheat oven
Heat oven to 180°C / 350°F. Butter a baking dish. - Layer
- Potatoes (salt lightly)
- Eggs
- Sausage
- Sour cream
Repeat layers, finishing with potatoes and sour cream on top.
- Top
Dot with butter and optionally dust lightly with paprika. - Bake
Bake uncovered 35–40 minutes, until bubbling and lightly golden. - Rest & serve
Let stand 10–15 minutes before serving.
Authentic Hungarian tips 🇭🇺
- Use waxy potatoes so they hold shape
- Sour cream should be thick and tangy
- Don’t overdo paprika — it’s subtle here
- Never add cheese in the traditional version
Common variations
- With rice layer (less common, but traditional in some regions)
- With bacon fat brushed between layers
- No sausage → serve with cucumber salad on the side
How Hungarians serve it
- With pickles or cucumber salad
- Often as a main dish, not a side
- Tastes even better the next day 😌
If you want, I can also give you:
- 🥓 Bacon version
- 🌱 Vegetarian rakott krumpli
- 🇭🇺 Grandma-style measurements & layering order debate
- 🔥 Make-ahead & reheating tips
Just say the word 💛
