Instructions
- Boil the Potatoes
- Place whole potatoes (skin on) in salted water and cook until just tender (about 20–25 minutes).
- Drain, cool slightly, and peel. Slice into ½-inch (1.25 cm) rounds.
- Hard-Boil the Eggs
- In a separate pot, boil the eggs for 10 minutes.
- Cool under cold water, peel, and slice.
- Preheat Oven
- Heat oven to 375°F (190°C).
- Grease a medium baking dish with butter.
- Layer the Casserole
- Place a layer of potato slices on the bottom.
- Add a layer of sliced eggs, then a layer of sausage.
- Spoon over some sour cream, spreading gently.
- Sprinkle with a little salt and pepper.
- Repeat layers until ingredients are used, finishing with potatoes on top.
- Top and Bake
- Spread remaining sour cream over the top.
- Dot with butter.
- Bake uncovered for 30–35 minutes, until golden and bubbly.
- Serve
- Sprinkle with paprika before serving for a traditional touch.
- Serve hot, ideally with pickles or a crisp salad.
💡 Tip: Some Hungarian home cooks mix a spoon of sour cream into each layer instead of just the top for extra creaminess.
If you want, I can also give you a grandma-style Rakott Krumpli variation with cheese on top, which isn’t always traditional but makes it extra rich and comforting. Would you like me to share that version too?