Entree: Hungary – Northern Hungary – Rakott krumpli (Layered baked casserole of potatoes, hard-boiled eggs, sour cream, and smoked sausage)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 3 lb (1.36 kg) waxy potatoes, peeled, boiled until tender and sliced 1/4-inch (6 mm) thick
- 6 large eggs, approx. 50 g each, hard-boiled and sliced
- 12 oz (340 g) smoked sausage (such as Hungarian kolbász or kielbasa), sliced 1/4-inch (6 mm)
- 6 slices bacon, cooked crisp and crumbled, about 6 oz (170 g) before cooking
- 2 cups (480 ml) full-fat sour cream
- 1/2 cup (120 ml) milk
- 1 tbsp (8 g) sweet Hungarian paprika
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (50 g) fresh breadcrumbs or coarse breadcrumbs
- 2 tbsp (28 g) unsalted butter, melted (for breadcrumbs and dotting)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch (23x33 cm) baking dish.
2. In a bowl, whisk together the sour cream, milk, paprika, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper until smooth; set aside.
3. Arrange a single layer of sliced potatoes in the bottom of the prepared dish to cover evenly.
4. Scatter one-third of the sliced eggs, one-third of the sliced sausage, and one-third of the crumbled bacon over the potato layer. Spoon about one-third of the sour cream mixture evenly over this layer.
5. Repeat two more times to form three layers, finishing with the remaining sour cream mixture spread over the top.
6. Mix the breadcrumbs with the melted 2 tbsp (28 g) butter and sprinkle evenly over the top layer.
7. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 20–25 minutes until the top is golden and the casserole is bubbling at the edges.
8. Let the rakott krumpli rest 10 minutes before serving to set. Garnish with chopped parsley if desired and serve warm.