I attended the Hungarian Picnic this past weekend, and I wanted to make something Hungarian that I could bring. I chose this dish because who doesn’t like sausage and potatoes?
Rakott Krumpli (layered potato casserole)
Based off of this recipe: http://www.sbs.com.au/food/recipes/layered-potato-casserole-rakott-krumpli
I added more or less of some ingredients, added paprika, and adjusted the measurements 🙂
- 3 pounds of potatoes
- 2 pounds of sausage (I used our delicious, homemade Hungarian Smoked Sausage) *
- 8 boiled eggs (omit if you don’t like them; I don’t think they make or break this dish)
- 1/2 cup of bread crumbs
- 1 stick of butter (melted)
- Salt & pepper + paprika
- Sour cream (enough to cover 2 layers; get the big tub)
Fill a pot with enough water to cover the potatoes. Salt the water and bring to a boil. Cover and cook on low for 40 minutes. Drain, and let the potatoes cool enough so that you are able to handle them.
Cut the sausage into bite sized pieces, and fry until cooked through.
Preheat the oven to 390 degrees. Grease a 9 X 13 pan with some of the melted butter.
Thickly slice the potatoes, and evenly layer them in the pan. Cover this layer with sausage, then cover the sausage with an even layer of the eggs (slice the eggs as well). Season with salt, pepper, and paprika. Cover liberally with sour cream.
Layer with the remaining potatoes, season again, and liberally cover with sour cream.
Sprinkle the top with bread crumbs, and pour the rest of the butter over the bread crumbs.
Bake for 30 minutes; if the top isn’t crispy enough, bake it at a higher heat for another 10 minutes.
*This would be so good with the cheddar kolbossy too!