Rakott krumpli or layered potatoes are a typical, Hungarian, baked casserole-type dish. It’s made from only a few ingredients, but it contains all the main flavours of the Hungarian cuisine, this is why it’s so popular in our country. Layered potatoes belong to those dishes, that accompany people from the childhood as a returning course of family lunches or dinners. Everybody has some kind of associations with it, and we tend to look for the familier tastes of our childhood. It’s a so called “granny food”- for everyone the best layered potates are the ones which were cooked by their grandmother. If you search for layered potatoes recipes on the Internet, you will find that they are much the same with only little differences.
- 1 kg (~2 1/4 lbs) potatoes
- 10 eggs
- 250 g (~8-9 oz) smoked sausages
- 300 ml (~1 1/4 cups) sour cream
Hard-boil the eggs, then peel and slice them.
Put the whole potatoes in a pot, cover them with water, and boil them with their skin on. Peel and slice them.
Slice the sausage.
Oil a casserole dish. Lay 1/3 of the sliced potatoes in the casserole dish. Arrange half of the sliced eggs on the top. Place sliced sausages on the eggs. Repeat the process: lay 1/3 of the potatoes, then the remaining sliced eggs and sliced sausages. Cover with the rest of the potatoes. Spread the sour cream on the top.
Bake it at 200°C / 392°F for about 50-60 minutes or until its top gets golden brown.
It may sound strange, but I usually serve layered potatoes with bottled plums. Give it a try, it’s very delicious.