Here’s a classic recipe for Hungarian Layered Potatoes (Rakott Krumpli)—a creamy, hearty, and comforting dish, perfect as a side or even a main with a salad.
Ingredients (for 4–6 servings)
2 lbs (900 g) potatoes, peeled and sliced thinly
4 hard-boiled eggs, sliced
1 cup Hungarian sausage or smoked sausage, sliced (optional for a meaty version)
1 cup sour cream
1/2 cup milk
1 small onion, finely chopped
1–2 tablespoons butter
1 teaspoon paprika (sweet Hungarian)
Salt and black pepper, to taste
1/2 cup grated cheese (optional, for topping)
Instructions
Preheat oven:
Set oven to 350°F (180°C). Grease a baking dish with butter.
Boil potatoes:
Boil sliced potatoes in salted water for 5–7 minutes until just tender but still firm. Drain and set aside.
Sauté onion:
In a small pan, sauté the chopped onion in butter until soft and golden. Stir in paprika.
Prepare the sour cream mixture:
Mix sour cream with milk, a pinch of salt, and black pepper.
Layer the ingredients:
In the greased baking dish, layer as follows:
A layer of potatoes
A layer of sliced eggs
A layer of sausage (if using)
Sprinkle some sautéed onions
Spoon some sour cream mixture over
Repeat layers until all ingredients are used, finishing with a layer of potatoes topped with sour cream mixture.
Add cheese (optional):
Sprinkle grated cheese on top if desired.
Bake:
Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10–15 minutes until the top is golden and bubbly.
Serve:
Let cool for 5 minutes before slicing. Garnish with chopped parsley if desired.
Tips for Perfect Rakott Krumpli
Don’t overboil the potatoes—they will cook further in the oven.
Use Hungarian sausage or smoked sausage for authentic flavor.
This dish is even better if made a few hours ahead—the layers meld beautifully.
If you want, I can also give you a shortcut version with pre-cooked potatoes and ready sausage that’s ready in 30 minutes but tastes just as good.
