in Eastern Europe, Hungary

Hungarian potato casserole – Rakott krumpli

updated

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Ingredients for 2 servings:

  • 6 large potatoes
  • 4 m.-sized eggs
  • 2 cups sour cream
  • 1 salami, Hungarian (kolbász from Pick)
  • some oil for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Boil the potatoes in salted water. Boil the eggs, then peel and slice them about 0.5 cm thick. Cut the salami into thin slices. Grease the dish with oil and layer the potatoes, salami, eggs, and sour cream in the following order: salt each layer. Layer until nothing is left – the last layer is always a potato layer. Bake the casserole for 30 minutes at 180°C (top/bottom heat).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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