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Rakott Krumpli (Hungarian Layered Potatoes)

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.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings: 6 -8 Servings
Course: Main Course
Cuisine: Hungarian

Ingredients

  • 3 pounds (1.4 kilograms) Yukon Gold potatoes
  • 8 large eggs
  • 1 1/2 cups (355 milliliters) whole milk sour cream plus more for serving
  • 2 tablespoons (30 milliliters) milk
  • 1 large egg yolk
  • 10.5 ounces (298 grams) Gyulai Kolbász (Hungarian smoked sausage) cut into 1/4 inch (6 millimeter) thick slices
  • Salt and freshly ground black pepper to taste
  • fresh parsley for garnish

Instructions

    Cup of Yum
  1. Place the potatoes in a large pot and cover with water.
  2. 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.
  3. Use a slotted spoon to gently remove from the water and set aside to drain.
  4. Gently add the 8 eggs to the simmering water and cook for 10 minutes.
  5. Carefully remove the eggs from the water and place in a bowl of ice water.
  6. Preheat oven to 350˚F (180˚C). Lightly grease a 9x13 inch (23x33 centimeter) baking dish.
  7. In a bowl, fold together the sour cream, milk, and egg yolk.
  8. Once cool enough to handle, peel and cut the potatoes into 1/4 inch (6 millimeter) thick slices.
  9. Arrange 1/3 of the potato slices across the bottom of the prepared baking dish.
  10. Arrange 1/2 of the sausage slices over the potatoes.
  11. Peel the eggs and cut into 1/4 inch (6 millimeter) thick slices.
  12. Arrange half of the egg slices over the sausage slices.
  13. Season with salt and pepper.
  14. Add dollops of about 1/4 cup (60 milliliters) of the sour cream mixture.
  15. Arrange another 1/3 of the potato slices, followed by the remaining sausage and egg slices.
  16. Season with salt and pepper, then add another 1/4 cup (60 milliliters) of the sour cream.
  17. Arrange the remaining potato slices, season with salt and pepper, and cover with the remaining sour cream.
  18. Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
  19. Remove the foil, increase heat to 400˚F (200˚C), and continue to bake until the top is golden, about 15-20 more minutes.
  20. 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.