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A slice of Rakott Krumpli (Hungarian Layered Potatoes) on a white plate with a baking dish and parsley in the background.
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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
Cook Time 1 hour 40 minutes
0 minutes
Total Time 2 hours 10 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 9x13 inch (23x33 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.