Hungarian layered potato casserole

Ahh yes — Rakott Krumpli 🇭🇺🥔
Pure Hungarian comfort food: creamy, smoky, and deeply satisfying.

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Hungarian Layered Potato Casserole

(Rakott Krumpli)

Serves: 4–6

Ingredients

• 1 kg (2.2 lb) potatoes

• 5–6 hard-boiled eggs

• 300 g (10 oz) smoked sausage (kolbász), sliced

• 400 g (14 oz) sour cream

• Salt & black pepper

• 2 tbsp butter

• 2–3 tbsp breadcrumbs (optional, for top)

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Instructions

1. Cook the potatoes
   Boil potatoes in their skins until just tender.
   Cool slightly, peel, and slice into rounds.

2. Prepare fillings

   • Slice hard-boiled eggs

   • Slice smoked sausage

3. Assemble layers
   Butter a baking dish.
   Layer in this order (repeat until finished):

   • Potatoes (salt lightly)

   • Eggs

   • Sausage

   • Sour cream

   Finish with potatoes and a generous layer of sour cream.

4. Top & bake
   Dot with butter and sprinkle breadcrumbs if using.
   Bake at 180°C / 350°F for 35–45 minutes, until golden and bubbling.

5. Rest
   Let sit 10–15 minutes before serving (important for clean slices).

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Hungarian Tips 🇭🇺

• Use full-fat sour cream (tejföl) for authenticity

• Don’t oversalt — sausage is already salty

• Even better the next day

Variations

• Add a layer of fried onions

• Mix a little mustard into the sour cream (very Hungarian!)

• Vegetarian: skip sausage, add mushrooms or cheese

Serve with pickles or a simple green salad.
Want the Transylvanian version, lighter version, or air-fryer shortcut?