Rakott Krumpli is a comforting, classic Hungarian layered potato casserole made with potatoes, hard-boiled eggs, Hungarian sausage, and creamy sour cream. It’s simple, hearty, and perfect for family dinners.
📝 Ingredients (Serves 6–8)
2 lbs (1 kg) potatoes
5 large eggs
12 oz (350 g) Hungarian smoked sausage (Kolbász), sliced
2 cups (450 g) sour cream
2 tbsp butter (for greasing + dotting top)
Salt, to taste
½ tsp black pepper
½ tsp paprika (optional, but traditional 🇭🇺)
👩🍳 Instructions
Boil the Potatoes Wash potatoes and boil them whole (with skin) in salted water until fork-tender (about 20–25 minutes). Let cool, peel, and slice into rounds.
Boil the Eggs Hard-boil eggs (10 minutes), cool, peel, and slice.
Preheat Oven Preheat oven to 375°F (190°C). Grease a baking dish with butter.
Layer the Casserole
Layer half of the sliced potatoes on the bottom.
Add half of the sliced eggs.
Add half of the sausage slices.
Spread sour cream generously on top.
Season lightly with salt, pepper, and paprika.
Repeat layers once more.
Finish & Bake Dot the top with small pieces of butter. Bake for 35–45 minutes, until bubbly and lightly golden on top.
Rest & Serve Let rest 10–15 minutes before slicing. Serve warm.
💡 Tips
For extra richness, mix a spoonful of sour cream with a little milk before spreading.
Some families add a sprinkle of breadcrumbs on top for a crisp finish.
Best served with a simple cucumber salad or pickles.
If you’d like, I can also write a long storytelling version for Facebook like you usually post 😉
