Rakott krumpli is a comforting Hungarian casserole made with layers of tender potatoes, hard-boiled eggs, smoked paprika sausage and tangy sour cream. The top turns golden in the oven while the inside stays creamy and savoury. It’s often served as a filling main dish, with pickles or a crisp salad on the side.
Recipe at a Glance
- Prep time: 25 minutes
- Cook time: 40 minutes
- Rest time: 10 minutes
- Total time: About 1 hour 15 minutes
- Serves: 6
Ingredients
- 1 kg (2¼ lb) waxy potatoes
- 6 large eggs
- 200 g (7 oz) Hungarian smoked paprika sausage (kolbász), thinly sliced
- 350 ml (1½ cups) sour cream
- 1 tablespoon butter, for greasing the baking dish
- 1 teaspoon sweet Hungarian paprika
- Salt and black pepper, to taste
- Chopped parsley or extra sour cream, for serving (optional)
Instructions
Cook the potatoes. Place the potatoes, unpeeled, in a pot of salted water. Bring to a boil and cook until just tender when pierced with a knife, about 20–25 minutes. Drain and let them cool enough to handle.
Cook the eggs. Meanwhile, place the eggs in a saucepan, cover with water and bring to a boil. Cook until hard-boiled, then cool in cold water, peel and slice.
Prepare the layers. Peel the cooled potatoes and cut them into roughly ½ cm (¼-inch) slices. Stir the sour cream with the paprika, a little salt and black pepper.
Layer the casserole. Heat the oven to 180°C (350°F) and butter a baking dish. Arrange about one-third of the potato slices in the bottom. Add half the egg slices and half the sausage, then spoon over some of the sour cream mixture. Repeat the layers, finishing with potatoes and the remaining sour cream.
Bake until golden. Bake uncovered for 35–45 minutes, until the casserole is bubbling at the edges and lightly browned on top.
Rest and serve. Let the casserole rest for about 10 minutes so the layers settle. Cut into portions and serve warm, with pickles, salad or an extra spoonful of sour cream.
Tips for the Best Rakott Krumpli
- Use waxy potatoes. They hold their shape when sliced and layered.
- Let the potatoes cool before slicing. This makes them easier to handle and less likely to break.
- Slice the sausage thinly. It spreads its smoky paprika flavour through the casserole.
- Season each layer lightly. Sausage can be salty, so taste yours before adding much salt.
- Let it rest before serving. The casserole will hold together better when sliced.
What to Serve with It
The rich, creamy layers pair well with crunchy pickles, cucumber salad or a simple green salad. You can also serve it with extra sour cream and a little chopped parsley.
Frequently Asked Questions
What is kolbász?
Kolbász is Hungarian sausage, often seasoned with paprika. If you can’t find it, choose a smoked sausage with a similar paprika flavour.
Can I prepare the casserole ahead?
Yes. Assemble the layers, cover the dish and refrigerate it until you’re ready to bake. If baking it cold from the refrigerator, allow extra time in the oven.
Why did my layers fall apart?
The potatoes may have been overcooked or the casserole may have been cut before resting. Cook the potatoes just until tender, then give the baked casserole time to settle.
Can I add cheese?
Some versions include grated cheese, but it’s optional. For this version, sour cream gives the top its creamy finish.
This Hungarian layered potato casserole turns a few simple ingredients into a warm, hearty meal. Serve it straight from the oven while the top is golden and the centre is creamy.