Hungarian potato casserole with sausage and cheese

Ingredients for 4 servings:

• 1 kg potatoes, variety of your choice
• 10 eggs or more
• 2 sausages, e.g. Hungarian Kolbász, Paprikawurst, Pfefferbeißer, Kaminwurzn
• 330 g sour cream
• 200 g cheese
• 200 g bacon
• some butter or oil to grease the mold
• possibly tomato(s), sliced
• some salt and pepper
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Rakott Krumpli

Wash the potatoes and boil in a pot of salted water for about 20-30 minutes, until tender but not too soft. Boil the eggs for about 10 minutes, until hard-set. Slice the sausage. Dice the bacon. For the sauce, grate the cheese. Add the sour cream and season with salt and pepper. Stir in 2 tablespoons of oil. Preheat the oven to 200°C. Rinse the potatoes and eggs, peel them, and slice them. Grease the baking dish with a little butter or oil. Layer the potato slices, egg slices, and sausage slices in the dish. Sprinkle the potato slices with salt between layers. Spread the sausage layer with a layer of cheese sauce. If you like, you can add a few tomato slices to the sausage layer. Repeat this process until all the ingredients are used up. Finish with a layer of cheese. Sprinkle this with the bacon cubes. Bake the casserole at approximately 150-180°C until the cheese is melted and the bacon is crispy and golden brown. Turn off the oven and let the casserole cool slightly with the oven door closed before serving. Serve with a Hungarian cucumber salad.