Rakott Krumpli (Hungarian Layered Potatoes)
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Prep Time
30 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs 10 mins
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Servings
6 -8 Servings
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Course
Main Course
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Cuisine
Hungarian
Rakott Krumpli (Hungarian Layered Potatoes)
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A recipe for Rakott Krumpli (Hungarian Layered Potatoes)! Potato slices are arranged in a baking dish with sausage, egg, and sour cream, then baked until golden.
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Ingredients
- 3 pounds Yukon Gold potatoes 1.4 kilograms
- 8 egg large
- 1 1/2 cups sour cream plus more for serving, whole milk, 355 milliliters
- 2 tablespoons milk 30 milliliters
- 1 egg large, yolk
- 10.5 ounces Hungarian smoked sausage cut into 1/4 inch (6 millimeter) thick slices, Gyulai Kolbász, 298 grams
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- parsley for garnish, fresh
Instructions
- Place the potatoes in a large pot and cover with water.
- Add a large pinch of salt to the water and bring to a boil. Reduce to a simmer and cook just until the potatoes are barely tender, 20-30 minutes.
- Use a slotted spoon to gently remove from the water and set aside to drain.
- Gently add the 8 eggs to the simmering water and cook for 10 minutes.
- Carefully remove the eggs from the water and place in a bowl of ice water.
- Preheat oven to 350˚F (180˚C). Lightly grease a 9x13 inch (23x33 centimeter) baking dish.
- In a bowl, fold together the sour cream, milk, and egg yolk.
- Once cool enough to handle, peel and cut the potatoes into 1/4 inch (6 millimeter) thick slices.
- Arrange 1/3 of the potato slices across the bottom of the prepared baking dish.
- Arrange 1/2 of the sausage slices over the potatoes.
- Peel the eggs and cut into 1/4 inch (6 millimeter) thick slices.
- Arrange half of the egg slices over the sausage slices.
- Season with salt and pepper.
- Add dollops of about 1/4 cup (60 milliliters) of the sour cream mixture.
- Arrange another 1/3 of the potato slices, followed by the remaining sausage and egg slices.
- Season with salt and pepper, then add another 1/4 cup (60 milliliters) of the sour cream.
- Arrange the remaining potato slices, season with salt and pepper, and cover with the remaining sour cream.
- Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
- Remove the foil, increase heat to 400˚F (200˚C), and continue to bake until the top is golden, about 15-20 more minutes.
- Allow to rest at room temperature for 15 minutes before slicing and serving with a garnish of fresh parsley and more sour cream if desired.
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