Rakott Krumpli (Hungarian Layered Potatoes)

A recipe for Rakott Krumpli (Hungarian Layered Potatoes)! Potato slices are arranged in a baking dish with sausage, egg, and sour cream, then baked until golden.

I recently came across Gyulai Kolbász (Hungarian Smoked Sausage) at German Gourmet in Falls Church, Virginia. While looking for different ways to use it, I was inspired by Krumpli’s Rakott Krumpli.

This comforting casserole pairs tender slices of waxy potatoes with hard boiled eggs, smoked sausage, and sour cream. It comes together with only a handful of ingredients and a bit of prep. The longest part is peeling and slicing the ingredients.

After arranging everything in the baking dish, the mixture is covered with sour cream and baked in the oven until golden and bubbly.

Allow the Rakott Krumpli to rest about 15 minutes to settle, then slice and serve alongside pickled vegetables such as cucumbers or beets.

A Few Tips

I used Yukon Gold potatoes in this recipe. The waxy texture helps them hold their shape after boiling and slicing.

The exact boiling time on the potatoes may vary based on their size. Cook just until a fork can be inserted through the center. The potatoes should still be firm enough to handle cutting into slices.

Three pounds (1.4 kilograms) of sliced potatoes is perfect to fill my 15 inch (38 centimeter) oval baking dish or a 9×13 inch (23×33. centimeter) baking dish. Don’t overfill or the sour cream may bubble over.

I don’t currently have an egg slicer, but it would decrease the prep time for the hard boiled eggs and make more clean slices.

While looking through recipes, I came across a few different ways to layer the potatoes with the other ingredients. I went with 1/3 potato, 1/2 sausage, 1/2 egg, salt/pepper/sour cream, 1/3 potato, 1/2 sausage, 1/2 egg, salt/pepper/sour cream, then remaining potato, and finally sour cream.

Do not use light or low fat sour cream. It may separate while baking in the oven.

I added milk to the sour cream to make it easier to spread over the top. If too thick, add a splash or two more of milk. It should still be thick enough to stay over the potatoes.

I had enough sour cream to make a thin layer over the top. Bump up the amount by about 1/2 cup (120 milliliters) if you want more. This may require more milk.

Add salt and freshly ground black pepper between the layers as desired. Some recipes add a pinch of paprika as well.

After baking, allow the pan to rest at room temperature for 15 minutes. This will settle the ingredients and make it easier to slice. Use a very sharp or serrated knife to cut through the layers.

Refrigerate leftovers in an airtight container for up to three days.

Notable Ingredients

Gyulai Kolbász is a type of smoked sausage named after Gyula in southeastern Hungary. It has a pork base and is seasoned with szalonna, garlic, pepper, caraway, and paprika.

This sausage can be found in some markets with Central/Eastern European ingredients.

If unavailable, swap for another type of paprika-based smoked sausage, though the flavor and texture may not be the same. You can also use a more spicy version for a bit of heat.

I arranged the sliced sausages between the potatoes and eggs. Some recipes sauté the sausage slices first.

For a meat-free version, omit the sausage.

Looking for more recipes with potatoes?

Try my:

• Serbian Potato Musaka
• Potatoes Fried with Pork Belly
• Kartofdzhyn (Ossetian Cheese and Potato Bread)

Rakott Krumpli (Hungarian Layered Potatoes) Recipe

Adapted from Krumpli

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Rakott Krumpli (Hungarian Layered Potatoes)

A recipe for Rakott Krumpli (Hungarian Layered Potatoes)! Potato slices are arranged in a baking dish with sausage, egg, and sour cream, then baked until golden.

Course Main

Cuisine Hungarian

Keyword egg, Hungarian, Hungary, meat, potato, sausage

Prep Time 30 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

0 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 6 -8 Servings

Ingredients

• 3 pounds (1.4 kilograms) Yukon Gold potatoes
• 8 large eggs
• 1 1/2 cups (355 milliliters) whole milk sour cream plus more for serving
• 2 tablespoons (30 milliliters) milk
• 1 large egg yolk
• 10.5 ounces (298 grams) Gyulai Kolbász (Hungarian smoked sausage) cut into 1/4 inch (6 millimeter) thick slices
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions

• Place the potatoes in a large pot and cover with water.
• Add a large pinch of salt to the water and bring to a boil. Reduce to a simmer and cook just until the potatoes are barely tender, 20-30 minutes.
• Use a slotted spoon to gently remove from the water and set aside to drain.
• Gently add the 8 eggs to the simmering water and cook for 10 minutes.
• Carefully remove the eggs from the water and place in a bowl of ice water.
• Preheat oven to 350˚F (180˚C). Lightly grease a 9×13 inch (23×33 centimeter) baking dish.
• In a bowl, fold together the sour cream, milk, and egg yolk.
• Once cool enough to handle, peel and cut the potatoes into 1/4 inch (6 millimeter) thick slices.
• Arrange 1/3 of the potato slices across the bottom of the prepared baking dish.
• Arrange 1/2 of the sausage slices over the potatoes.
• Peel the eggs and cut into 1/4 inch (6 millimeter) thick slices.
• Arrange half of the egg slices over the sausage slices.
• Season with salt and pepper.
• Add dollops of about 1/4 cup (60 milliliters) of the sour cream mixture.
• Arrange another 1/3 of the potato slices, followed by the remaining sausage and egg slices.
• Season with salt and pepper, then add another 1/4 cup (60 milliliters) of the sour cream.
• Arrange the remaining potato slices, season with salt and pepper, and cover with the remaining sour cream.
• Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
• Remove the foil, increase heat to 400˚F (200˚C), and continue to bake until the top is golden, about 15-20 more minutes.
• Allow to rest at room temperature for 15 minutes before slicing and serving with a garnish of fresh parsley and more sour cream if desired.