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Traditional Hungarian Rakott Krumpli: Layered Potato Casserole with Eggs, Sausage and Sour Cream
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Hungary
115 minutes
Serves 8
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Traditional Hungarian Rakott Krumpli: Layered Potato Casserole with Eggs, Sausage and Sour Cream
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Boil the potatoes in their skins in salted water until just tender, 20–25 minutes. Cool enough to handle, peel and slice 5 mm thick.
Ingredients quick view
1.5 kg waxy potatoes, scrubbed, unpeeled
8 large eggs
350 g smoked Hungarian kolbász, sliced
500 g full-fat sour cream
2 tbsp lard
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp dry breadcrumbs, optional
Tips quick view
Boiling potatoes in their skins keeps the slices firm and flavourful.
Use enough sour cream between layers so the casserole stays moist.
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