Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil.
Cook the potatoes: Boil potato slices in salted water for 8–10 minutes until just tender. Drain and let cool slightly.
Sauté the onion: In a small pan, sauté chopped onion in butter or oil until golden. Stir in paprika if using.
Layer the casserole:
Start with a layer of potatoes at the bottom of the dish.
Add a layer of sausage or ham.
Spread a thin layer of sour cream over the meat.
Add a layer of sliced eggs.
Sprinkle with sautéed onions.
Repeat layers until ingredients are used, finishing with potatoes on top.
Top it off: Spread remaining sour cream over the top. Sprinkle with grated cheese if desired.
Bake: Cover with foil and bake for 30–35 minutes. Remove foil and bake another 10–15 minutes until the top is golden and bubbly.
Serve: Let it rest 5–10 minutes before slicing. Serve warm as a main dish or side.
💡 Tips for the perfect Rakott Krumpli:
Use waxy potatoes for a creamier texture.
Leftover roasted or boiled meat works perfectly.
For extra richness, stir a little milk into the sour cream before layering.
If you want, I can also give you a “quick weeknight version” of Rakott Krumpli that skips boiling the potatoes separately and still turns out creamy and delicious.
