Entree: Hungary – Budapest & Central Hungary – Rakott Krumpli (Layered Hungarian potato casserole with eggs, smoked sausage, and sour cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) waxy potatoes (such as Yukon Gold), peeled if desired and boiled until just tender
- 6 large eggs, approx. 10 5/8 oz (300 g) total, hard-boiled and sliced
- 8 oz (225 g) smoked Hungarian kolbász or smoked sausage, sliced
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 1 cup (240 ml) full-fat sour cream
- 3 tbsp (45 g) unsalted butter, divided (2 tbsp (30 ml) melted for breadcrumbs, 1 tbsp (15 ml) for skillet)
- 1/2 cup (50 g) fresh breadcrumbs
- 1 tsp (2 g) Hungarian sweet paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper

Show original ingredient measurements

- 2 lb (900 g) waxy potatoes (such as Yukon Gold), peeled if desired and boiled until just tender
- 6 large eggs, approx. 300 g total, hard-boiled and sliced
- 8 oz (225 g) smoked Hungarian kolbász or smoked sausage, sliced
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 1 cup (240 ml) full-fat sour cream
- 3 tbsp (45 g) unsalted butter, divided (2 tbsp melted for breadcrumbs, 1 tbsp for skillet)
- 1/2 cup (50 g) fresh breadcrumbs
- 1 tsp (2 g) Hungarian sweet paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with 1 tablespoon (15 g) of the butter.
2. Slice the boiled potatoes about 1/4-inch (6 mm) thick. Arrange a single layer of potato slices on the bottom of the baking dish and sprinkle lightly with salt and pepper.
3. Add a layer of half the sliced eggs, then distribute half the sliced kolbász and half the sliced onion. Sprinkle with about half the paprika. Repeat with a second layer of potatoes, the remaining eggs, sausage, and onions, seasoning again with the remaining paprika, salt, and pepper.
4. In a small bowl, mix the sour cream with a tablespoon of water if needed to loosen to spoonable consistency, then spread the sour cream evenly over the top layer.
5. In a small skillet, melt 2 tablespoons (30 g) of the butter and stir in the breadcrumbs until they are coated and begin to toast lightly, about 2 minutes. Scatter the buttered breadcrumbs over the sour cream layer.
6. Bake uncovered in the preheated oven for 25–35 minutes, until heated through, bubbling at the edges, and the top is golden brown. If the top browns too quickly, cover loosely with foil.
7. Let rest 10 minutes before serving so the casserole sets. Serve warm, sliced into portions.