Rakott Krumpli Recipe Hungarian Layered Potatoes

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Instructions

1. Cook potatoes
   • Boil whole potatoes (with skins on) in salted water until just tender (about 20–25 min).
   • Drain, cool slightly, peel, and slice into ¼-inch rounds.
2. Prepare sauce
   • In a bowl, mix sour cream with a pinch of salt and pepper. (Some like to add 1–2 raw eggs into the sour cream for extra richness — optional.)
3. Layering
   • Grease a baking dish with butter.
   • Layer potatoes, then eggs, then sausage. Spread some sour cream over each layer.
   • Repeat until ingredients are used up, finishing with a layer of potatoes topped generously with sour cream.
4. Topping
   • Dot with butter and sprinkle with breadcrumbs if using (for a golden crust).
5. Bake
   • Bake at 375°F (190°C) for 35–40 minutes, until top is golden and bubbling.
6. Serve
   • Sprinkle with paprika before serving. Best enjoyed with pickles or a light salad on the side.

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👉 Some Hungarian home cooks also add a layer of cheese on top (not traditional, but delicious).

Would you like me to also share the meatless village-style version (just potatoes, eggs, sour cream) that many Hungarians grew up with?