Hungarian Potato Casserole (Rakott Krumpli)
Yummy, easy casserole with minimal ingredients
Servings: 8
Equipment
- 8" x 11" baking dish
- Egg slicer
- Pan
- Cutting board
- Knife
- Strainer
- Bowl for ice bath
Ingredients
- 8 eggs, hard boiled
- 12 Yukon gold potatoes, boiled
- 20 ounces Kielbasa sausage
- 12 ounces shredded cheddar cheese
- 24 ounces sour cream
- 3 to 5 tablespoons water, enough to make sour cream more spreadable
- salt, to taste
- pepper, to taste
- ice, for ice bath
Instructions
- Place potatoes in a big pot, cover with water, and boil until soft but not mushy - about 20 to 30 minutes - then drain.
- While potatoes boil, place eggs in a pot and fill with enough water to cover them. Bring to a boil, then reduce to simmer for 15 minutes. After simmering, move eggs to an ice bath immediately.
- Sauté whole kielbasa sausages until brown and crispy. Once browned, remove from pan and cut sausages into semicircles. Return cut sausages to pan and sauté again until browned all over.
- Slice potatoes into 1/2" rounds. It's okay if the potatoes fall apart as you slice them, just keep them as together as you can.
- Peel eggs and use an egg slicer or knife (egg slicer is easiest) to slice the eggs into rounds.
- Grease an 8" x 11" baking dish. Begin placing a third of the potato rounds into the baking dish in a single layer, slightly overlapping each potato slice. Be sure to season the potato layer with salt and pepper before moving to the next layer.
- Next, layer half of the sausage on top of the potato layer.
- Then spread half the eggs on top of the sausage layer.
- Mix sour cream with enough water to make the sour cream more spreadable and creamy. Start with 3 to 5 tablespoons, and add more as needed. Spread half of the sour cream mixture on top of the egg layer.
- Repeat the potato layer, seasoning with salt and pepper and leaving a third left for the last layer, then the rest of the sausage, and the rest of the eggs. Spread the remaining sour cream on the egg layer.
- Finish the casserole by layering the remaining potato rounds and seasoning with salt and pepper. Top with shredded cheddar cheese.
- Bake at 400°F for 30 to 45 minutes, until cheese is melty, bubbly, and golden.
