A baked casserole of sliced potatoes, hard-boiled eggs and sausage layered with sour cream, golden and bubbling on top.
Rakott Krumpli is a real, traditional Hungarian dish, known as Hungarian Layered Potato and Egg Bake. A baked casserole of sliced potatoes, hard-boiled eggs and sausage layered with sour cream, golden and bubbling on top.\n\nRakott krumpli is a traditional Hungarian home-cooking dish, an economical way to stretch a few eggs and some sausage into a filling family meal using layered, baked potatoes.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.
Serves 6
Preheat the oven to 190°C (375°F) and butter a baking dish.
Whisk together sour cream, milk, paprika and salt.
Layer half the sliced potatoes in the dish, then half the sliced eggs, then half the sausage.
Pour half the sour cream sauce over the layer.
Repeat with the remaining potatoes, eggs, sausage and sauce.
Dot with butter, sprinkle breadcrumbs on top, and bake for 35 to 40 minutes until golden and bubbling.
Slice the potatoes and eggs evenly so the casserole cooks and layers consistently.
Don't skimp on the sour cream sauce; it's what keeps the layered potatoes from drying out during baking.
Let the casserole rest for 10 minutes before serving so it sets and slices more cleanly.
A vegetarian version omits the sausage and adds extra vegetables like peas or mushrooms between layers.
Top with grated cheese in the last 10 minutes of baking for extra richness.
Use smoked bacon instead of sausage for a different smoky flavor.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Rakott krumpli is a traditional Hungarian home-cooking dish, an economical way to stretch a few eggs and some sausage into a filling family meal using layered, baked potatoes.
Yes, assemble it a few hours ahead and refrigerate unbaked, then bake fresh, adding about 10 extra minutes to the covered time.
Potatoes release moisture as they bake — make sure they're well-drained after boiling and consider baking uncovered for the final stretch to help excess liquid evaporate.
A smoked Hungarian paprika sausage like csabai or gyulai kolbász is traditional; any good smoked pork sausage works as a substitute.
Per serving (320g / 11.3 oz) · 6 servings total
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