Hungarian Rakott Krumpli Casserole (Printable)
Layers of potatoes, smoked sausage, eggs, and sour cream create this comforting Hungarian baked dish.
# What You’ll Need:
→ Vegetables
01 - 3.3 lbs waxy potatoes, peeled
02 - 1 medium yellow onion, finely chopped
→ Proteins
03 - 6 large eggs
→ Meats
04 - 10 oz smoked Hungarian sausage (kolbász), sliced
→ Dairy
05 - 2 cups sour cream
06 - 3.5 tbsp unsalted butter
→ Pantry
07 - 1½ tsp salt, divided
08 - ½ tsp freshly ground black pepper
09 - 1 tbsp breadcrumbs
# Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with a small amount of butter.
02 - Place potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Simmer for 18-20 minutes until just tender. Drain, cool, and slice into ¼-inch rounds.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 10 minutes. Drain, cool under cold water, peel, and slice.
04 - Melt 1 tbsp butter in a skillet and sauté the onion until translucent. Set aside.
05 - Layer one-third of potato slices on bottom of dish. Season lightly with salt and pepper.
06 - Add half the egg slices, half the sausage slices, and half the sautéed onions. Spread one-third of sour cream over the layer.
07 - Add another layer of potatoes, remaining eggs, sausage, onions, and another third of sour cream.
08 - Finish with remaining potatoes, season with remaining salt and pepper, spread remaining sour cream on top, and dot with butter. Sprinkle with breadcrumbs if desired.
09 - Bake for 40-45 minutes until golden and bubbling. Let stand 10 minutes before serving.
# Expert Advice:
01 -
- The sour cream creates an incredible richness that feels indulgent despite using humble ingredients
- It's one of those rare dishes that actually tastes better reheated the next day
- The layers make it look impressive while being incredibly straightforward to assemble
02 -
- Dont overcook the potatoes initially or theyll disintegrate during baking
- Letting it rest for 10 minutes after baking makes serving so much easier
- The sour cream should be room temperature to spread smoothly without tearing the layers
03 -
- Slice your potatoes as evenly as possible so they cook at the same rate
- Use the back of your spoon to gently press each layer down before adding the next