Rakott Krumpli Recipe- Hungarian Special
Rakott Krumpli is a beloved Hungarian layered potato casserole combining slices of tender boiled potatoes, hard-boiled eggs, savory sausage, and creamy sour cream into a rich, comforting bake. With fragrant paprika and sautéed onions adding warmth and depth, this dish delivers hearty flavor with simple ingredients. Baked until golden on top and bubbling around the edges, it’s perfect as a main dish alongside fresh green salad, or as a satisfying side for festive gatherings and cozy dinners.
- Prep Time20 min
- Cook Time1 hr 40 min
- Total Time2 hr
Rakott Krumpli Recipe Ingredients:
- 1 kg (2.2 lbs) potatoes, peeled
- 6 large eggs, hard-boiled
- 200g (7 oz) Hungarian sausage (or smoked sausage)
- 400g (14 oz) sour cream
- 1 medium onion, finely chopped
- 2 tbsp vegetable oil
- 1 tsp paprika (preferably Hungarian)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Prepare the Potatoes:
Boil the potatoes in salted water until tender (about 15-20 minutes).
Drain and let them cool slightly before peeling and slicing them into 1/4-inch thick rounds.
Boil the Eggs:
While the potatoes are cooking, boil the eggs for about 10 minutes until hard-boiled.
Peel the eggs and slice them into rounds.
Prepare the Sausage:
Slice the sausage into thin rounds or bite-sized pieces.
If the sausage is uncooked, you can saute it in a pan with a little oil until cooked through.
Saute the Onions:
In a small pan, heat the vegetable oil over medium heat and saute the chopped onions until they become soft and translucent (about 5 minutes).
Layer the Casserole:
Preheat your oven to 180°C (350°F).
Grease a baking dish with a little oil or butter.
Start layering the casserole:
First, layer half of the sliced potatoes at the bottom.
Then, add half of the sliced eggs on top of the potatoes.
Sprinkle half of the sausage and sautéed onions over the eggs.
Spread a layer of sour cream over the sausage.
Repeat the layers with the remaining potatoes, eggs, sausage, and sour cream.
Season:
Sprinkle paprika, salt, and pepper over the top layer.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30-40 minutes.
Then remove the foil and bake for an additional 10-15 minutes to allow the top to become golden and slightly crispy.
Serve:
Let the Rakott Krumpli cool slightly before serving. Garnish with fresh parsley if desired.
Recipe Notes:
Potato Prep Tips: Boil the potatoes in well-salted water until just tender so they hold their shape when sliced. Cooling slightly before slicing helps prevent them from falling apart.
Egg & Sausage Choices: Use firm hard-boiled eggs for clean slices. For sausage, traditional Hungarian smoked or cooked sausage works best, but you can substitute with kielbasa or any smoked pork sausage.
Layering for Best Texture: Alternate layers of potatoes, eggs, sausage, and sour cream evenly. Ensure the sour cream layer is spread gently to avoid displacing lower layers.
Paprika Flavor & Heat: Choose high-quality Hungarian sweet paprika. You may add a pinch of smoked paprika or hot paprika for extra depth or a bit of kick.
Bake & Finish Well: Cover the dish with foil for the first part of baking (30-40 minutes) to steam through, then uncover for the last 10-15 minutes to crisp and golden the top. Garnish with fresh parsley for color and brightness.
