Potato Casserole (Rakott Krumpli)
Photo: zolakoma, CC BY 2.0
Rakott krumpli is a layered Hungarian potato casserole of sliced potatoes, hard boiled eggs and a thick sour cream topping. The sour cream matters: the Hungarian tejföl runs around 40% fat, so it bakes into a rich, creamy lid rather than splitting. Cooks traditionally layered it with lard, but olive oil works just as well. Add smoked kolbász or diced ham if you want meat, or leave it out for a meatless supper.
Instructions
Cook the potatoes in water for about 15 to 20 minutes, until a knife slides in easily. Heat the oven to 200°C.
Peel the cooked potatoes and the hard boiled eggs. Cut the potatoes, eggs and sausage, if you are using it, into slices.
Rub a little olive oil over the bottom of a baking dish. Build the casserole in alternating layers of potato and egg, seasoning the layers with salt or adding sausage slices between them.
Drizzle olive oil over the top layer, then spread the sour cream over it.
Bake for about 35 minutes. Serve hot, straight from the dish.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
