in Eastern Europe, Hungary

Hungarian potato casserole

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Ingredients for 4 servings:

  • 1 kg potatoes, mainly waxy
  • 5 eggs, hard-boiled
  • 500 g sour cream
  • 250 g salami (kolbasz)
  • 200 g cheese, grated
  • possibly spice mix (vegetable)
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rakott krumpli

Boil the potatoes until tender, peel, and slice. Slice the eggs and kolbasz as well. In a greased baking dish, alternate layers of potatoes, eggs, and kolbasz. Spread each layer with a generous dollop of sour cream. Season with salt and pepper. For a truly Hungarian twist, add some Vegeta. Finally, top with sour cream and cheese and bake for 30-45 minutes. The perfect accompaniment is csalamadi kaposzta, spicy pickled white cabbage that hasn’t been fermented into sauerkraut, but any kind of pickled food will do. Tip: The casserole works best in a pot-like dish, meaning it’s taller than wide. When reheated, it’s a real delicacy.

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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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