👨🍳 Instructions:
1. Boil the potatoes (skin-on) in salted water until fork-tender—about 25–30 minutes. Let cool, peel, and slice into ¼-inch rounds.
2. Preheat oven to 375°F (190°C). Butter a medium casserole dish (9×13″ or similar).
3. Start layering:
In this order:
- A layer of sliced potatoes
- Salt and pepper
- A few slices of hard-boiled eggs
- A few slices of sausage
- A spoonful or two of sour cream
➡️ Repeat layers until all ingredients are used, finishing with a layer of potatoes and a generous top layer of sour cream. Optionally, sprinkle grated cheese or breadcrumbs over the top.
4. Dot with butter and bake uncovered for 35–40 minutes, or until golden brown and bubbly.
5. Rest for 10 minutes, then slice and serve warm.
📝 Tips:
- Use Hungarian smoked kolbász if possible for the most authentic flavor.
- You can add a little mustard or paprika to the sour cream for extra zing.
- Reheats beautifully and is even better the next day!
Would you like a vegetarian version (without sausage) or a printable PDF of this recipe?