HungarianLayered Potatoes Casserole – Rakott krumpli

🍳 Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil the potatoes:
   • Wash and boil whole, unpeeled potatoes in salted water until just tender (about 20–25 minutes).
   • Let them cool slightly, peel, and slice into ¼-inch (0.5 cm) thick rounds.
3. Prepare the sour cream mixture:
   • In a bowl, whisk together the sour cream and 3 raw eggs.
   • Season with a pinch of salt and black pepper.
4. Assemble the casserole:
   • Grease a baking dish with butter.
   • Layer as follows:
     1. A layer of potato slices
     2. A layer of egg slices
     3. A layer of sausage slices
     4. A few spoonfuls of sour cream mixture
   • Repeat the layers until all ingredients are used, finishing with potatoes on top.
   • Pour the remaining sour cream mixture over everything and drizzle melted butter on top.
5. Bake uncovered for 30–40 minutes, until the top is golden brown and slightly crisp.

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🍽️ Serving suggestions:

Serve warm with pickles, a simple salad, or a bowl of Hungarian cucumber salad (Uborkasaláta).

This dish is pure nostalgia in Hungary — creamy, smoky, and so satisfying!

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Would you like me to include a vegetarian variation of Rakott Krumpli (without sausage, with cheese and onions)?