🇭🇺 HungaryCatalog recipe
Sliced potatoes layered with hard-boiled eggs and smoky sausage, blanketed in sour cream and baked until the top turns spotted gold.
For 6 servings.
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Boil the potatoes whole in their skins until just tender, then cool, peel and slice into rounds.
💡 Boiling them whole keeps the slices from turning waterlogged and falling apart later.
Butter a baking dish and layer a third of the potato slices in the bottom.
Top with half the egg slices and half the sausage, then dollop with a third of the sour cream; repeat the layers, finishing with a potato layer and the last of the sour cream.
Dust the top with paprika.
Bake at 190°C until bubbling and lightly spotted on top, 35–40 minutes.
Rest 10 minutes before cutting into squares, scattered with dill if using.
Rakott krumpli — literally 'stacked potato' — is a frugal casserole built to stretch a few potatoes and eggs into a full dinner, and it has fed Hungarian families for generations. Sour cream binds the layers and sausage adds richness where a household could afford it; it remains a school-canteen and home-kitchen fixture alike.
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