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Potato Casserole (Rakott Krumpli)

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Hungary

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4592334

License: CC BY-SA 4.0 · Wikibooks contributors

#baked #easy #hungarian #recipes for casserole #recipes using ham #recipes using hard-cooked egg #recipes using potato #recipes using sour cream #recipes with images #recipes with metric units #recipes without cooking time #recipes without servings
Dinner Baked

Ingredients

Scale
  • 6 medium potatoes
  • 4 hard boiled eggs
  • Salt
  • 1 kolbász (Hungarian sausage) or 1 cup diced ham (optional)
  • 4 tablespoons olive oil
  • 350 grams sour cream around 40% fat (called tejföl or smetana)

Directions

  1. Cook the potatoes for about 15–20 minutes.
  2. Peel the potatoes and the eggs.
  3. Slice the potatoes, eggs, and sausage.
  4. Put a little olive oil in a baking dish. Arrange alternating layers of potatoes, eggs, and salt or sausage in the dish.
  5. Drizzle olive oil over the filling, and top with sour cream.
  6. Bake in a preheated oven at 200°C for about 35 minutes.

Notes

Traditionally most Hungarian cooking used lard (preferably home-made) but olive oil works just as well as a substitution.

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