Rakott Krumpli
Rakott krumpli (RAH-kott KROOM-plee)
Layered Potato Casserole
Golden layers of sliced potatoes, hard-boiled eggs, and sour cream baked until bubbling — Hungary's beloved comfort casserole.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval ceramic baking dish
Garnishes: sour cream, paprika sprinkle
Accompaniments: pickled cucumber salad
Instructions
-
1
Boil potatoes in their skins until just tender, about 20 min. Cool, peel, and slice into 5mm rounds.
-
2
Butter a large baking dish. Layer potato slices, season with salt and pepper, then add sliced eggs and dollops of sour cream. Repeat layers.
-
3
Finish with a layer of potatoes topped with remaining sour cream.
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4
Sprinkle breadcrumbs on top and dot with butter.
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5
Bake at 180°C (350°F) for 30-35 min until golden brown and bubbling.
-
6
Let rest 10 min before serving.
Did You Know?
Rakott krumpli was traditionally a Friday dish in Hungary when Catholic families abstained from meat, making it a beloved meatless comfort food.
Chef's Notes
Equipment Tips
- baking dish
- saucepan
- sharp knife
Garnishing
sour cream, paprika sprinkle
Accompaniments
pickled cucumber salad
The Story Behind Rakott Krumpli
This humble layered casserole became a staple of Hungarian home cooking in the 19th century when potatoes became widely cultivated. Originally a peasant dish using simple pantry ingredients, it rose to become one of Hungary's most nostalgic comfort foods, present in virtually every family's recipe repertoire.
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