Boil the potatoes (whole, peeled) in salted water until just tender, about 15–20 minutes.
In a separate pot, hard-boil the eggs (about 10 minutes).
Drain both and let cool slightly, then slice potatoes and eggs into ¼-inch rounds.
Prepare the Sour Cream Mixture
In a bowl, mix sour cream with salt and pepper. Some Hungarians like to stir in a tablespoon of melted butter or a touch of milk to make it creamier.
Assemble the Layers
Preheat oven to 375°F (190°C).
Grease a medium baking dish with butter.
Start layering:
Potatoes (first layer)
Sliced sausage
Sliced eggs
Spoonfuls of sour cream mixture
Repeat layers until all ingredients are used, finishing with potatoes and sour cream on top.
Add Butter & Bake
Dot the top with small pieces of butter.
(Optional) Sprinkle cheese if desired.
Bake uncovered for 35–40 minutes, until the top is golden and bubbly.
🌿 Serving Suggestion
Serve warm with a fresh cucumber salad or pickled vegetables (savanyúság) — just as it’s done in Hungarian homes.
❤️ Ashley’s Tip:
If you want extra creaminess, mix a beaten egg into the sour cream before layering — it creates a smooth, custardy texture that’s irresistible!
Would you like me to share a vegetarian version (without sausage, with caramelized onions and smoked paprika flavor)? It’s popular in Hungarian households too.
