Cook potatoes: Boil potatoes in salted water until just tender. Let cool slightly, then peel and slice into rounds.
Prepare dish: Preheat oven to 375°F (190°C). Grease a baking dish with butter and a sprinkle of breadcrumbs (for a light crust).
Layering:
First layer: sliced potatoes
Second layer: sliced eggs
Third layer: sausage slices
Spoon dollops of sour cream over each layer
Repeat layers until everything is used up, finishing with potatoes on top.
Top & bake: Spread remaining sour cream over top. Sprinkle with cheese if using. Bake uncovered for 35–40 minutes, until golden and bubbling.
Serve: Let rest 10 minutes before slicing into squares.
✨ Tips & Variations:
For extra richness → mix a beaten egg into the sour cream before layering.
Some Hungarian families add caramelized onions between the layers.
Serve with pickles or a fresh cucumber salad on the side — classic pairing!
Ashley, do you want me to also share the vegetarian version of rakott krumpli (with no sausage, just eggs, potatoes, and sour cream), which is also very popular in Hungary?
