Hungarian layered potato casserole

Here is the traditional Hungarian Layered Potato Casserole – Rakott Krumpli 🇭🇺🥔
One of Hungary’s most beloved home-style dishes: creamy, smoky, and deeply comforting.

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🥔 Hungarian Layered Potato Casserole (Rakott Krumpli)

Ingredients

• 2½ lb (1.2 kg) potatoes
• 5–6 hard-boiled eggs
• 10–12 oz (300–350 g) Hungarian smoked sausage
  (kolbász or kielbasa)
• 1½–2 cups (350–400 g) full-fat sour cream
• 2–3 tablespoons butter
• Salt, to taste
• Freshly ground black pepper
• Optional: ½ cup grated cheese (not traditional)

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Instructions

1. Prepare the base
   Boil potatoes in their skins until just tender.
   Cool slightly, peel, and slice into ¼-inch rounds.
   Slice hard-boiled eggs and sausage.
2. Butter the dish
   Generously butter a baking dish.
3. Layer
   • Potatoes → salt & pepper
   • Eggs
   • Sausage
   • Sour cream
     Repeat layers, finishing with potatoes.
4. Top
   Spread remaining sour cream over the top.
   Dot with butter.
5. Bake
   Bake uncovered at 180°C / 350°F for 40–45 minutes,
   until bubbling and lightly golden.
6. Rest & serve
   Let rest 10 minutes before serving.

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Traditional Notes

• No cheese in the classic version
• Sour cream should be thick and tangy
• Best made with smoked Hungarian kolbász

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Variations Hungarians Love

• Add sliced onions between layers
• Use bacon instead of sausage
• Finish with breadcrumbs for a crisp top

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Serving Suggestions

• With cucumber salad or pickles
• As a hearty family dinner
• Even better the next day 😋

If you want, I can also share:

• Grandma’s countryside version
• Slow-baked creamy version
• Modern baked-with-cheese twist

Just tell me 👩‍🍳