Hungarian Potato and Sausage Gratin (Rakott Krumpli)

About This Recipe

Rakott krumpli, literally 'layered potatoes,' is a homey Hungarian casserole built from sliced boiled potatoes, hard-boiled eggs and smoked Hungarian sausage layered together and baked under a rich sour cream sauce generously seasoned with paprika, Hungary's defining spice. It's the kind of dish nearly every Hungarian household makes with slight variations, valued for turning simple, affordable ingredients into a genuinely satisfying one-dish dinner. The technique depends on par-cooking the potatoes fully before layering, since a casserole baked from raw potato slices risks ending up undercooked in the center by the time the top browns. Smoked paprika (or Hungarian sweet paprika, depending on the household) is worked into both the sour cream sauce and sprinkled between layers, giving the finished dish its signature reddish hue and warm, slightly smoky depth. Served hot straight from the baking dish, rakott krumpli is standard Hungarian home cooking — filling, affordable and endlessly adaptable depending on what's in the fridge, though potato, egg and sausage remain the three essential components.

Ingredients

Serves 6

• 1 kgpotatoes(boiled whole, cooled, sliced)
• 5hard-boiled eggs(sliced)
• 300 gHungarian smoked sausage(sliced)
• 3 tbspbutter
• 1 tbspsweet paprika
• 1 cupsour cream
• 0.5 cupmilk
• 2eggs(for sauce)
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 0.5 cupbreadcrumbs

Instructions

1. 1

   Prepare the components

   Ensure potatoes are fully boiled and cooled before slicing, and eggs are hard-boiled and sliced.

2. 2

   Make the paprika butter

   Melt butter and stir in paprika off the heat, being careful not to let it scorch, which turns paprika bitter.

3. 3

   Layer the casserole

   Butter a baking dish. Layer a third of the potatoes, then a layer of egg and sausage, drizzling with a little paprika butter. Repeat, finishing with potatoes on top.

   Fully cooking the potatoes before layering is essential — raw potato slices in a casserole risk staying undercooked in the middle.

4. 4

   Make the sauce

   Whisk sour cream, milk, eggs, salt and pepper together until smooth.

5. 5

   Add the sauce and bake

   Pour the sauce evenly over the layered casserole. Scatter breadcrumbs on top. Bake at 190°C (375°F) for 40-45 minutes until golden and set.

6. 6

   Rest and serve

   Rest 10 minutes before serving so the sauce sets and slices cleanly.

Variations

• •

  Add a layer of sautéed mushrooms for extra depth and a more substantial dish.

• •

  Use a mix of smoked sausage and bacon for a smokier, richer version.

• •

  Add shredded cheese to the top layer under the breadcrumbs for a more indulgent finish.

Storage

Refrigerate up to 4 days. Reheat covered in a 160°C oven until warmed through, since the sour cream sauce can separate slightly if microwaved on high.

Frequently Asked Questions