Description
Rakott Krumpli brings Hungarian comfort to your table with creamy layers of potatoes, eggs, and sausage. Hearty flavors meld together in this classic dish that welcomes you to savor a taste of traditional Eastern European cuisine.
Ingredients
Scale
Main Ingredients:
- 3 pounds Yukon Gold potatoes
- 12 large eggs
- 12 ounces smoked sausage (dry-cured Spanish chorizo or Hungarian kolbász)
Dairy and Cream Ingredients:
- 1 (16-ounce) container sour cream
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter
Seasonings and Thickeners:
- 3 tablespoons kosher salt
- 2 tablespoons all-purpose flour
- 3/4 teaspoon freshly ground black pepper
Garnish:
- Paprika
- Chopped fresh dill
Instructions
- Heat the oven to 325°F and lightly grease a 9×13-inch baking dish with butter.
- Submerge whole potatoes in salted water, boil for approximately 20 minutes until tender. Remove and allow to cool for 15 minutes.
- Utilize the same pot of water to hard-boil eggs for 11 minutes. Immediately transfer eggs to an ice bath to halt cooking process.
- Sauté chorizo in a skillet over medium-high heat until golden and crisp, about 5 minutes. Remove and drain on paper towels.
- Peel eggs under cold water and slice into thin half-moon shapes. Similarly, slice cooled potatoes into uniform rounds.
- Prepare the creamy sauce by whisking sour cream, heavy cream, and flour until smooth and well-combined.
- Create the first potato layer in the baking dish, seasoning with salt and pepper. Add a layer of sliced eggs and chorizo, then drizzle with cream mixture.
- Repeat layering process two more times, ensuring even distribution of ingredients.
- Bake for 45 minutes, then switch to broil for 7 minutes to achieve a golden-brown crispy top.
- Rest the casserole for 10 minutes before serving. Sprinkle with paprika and fresh dill for garnish.
Notes
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for the best creamy texture and easier slicing.
- Egg Cooking Precision: Ensure eggs are cooked to soft-boiled stage to prevent dryness and maintain a luscious, creamy consistency.
- Sausage Swap Option: Replace chorizo with Hungarian kolbász for an authentic flavor, or use vegetarian sausage for a meat-free version.
- Cream Mixture Hack: Whisk the sour cream sauce thoroughly to prevent lumps and ensure smooth, even coating across layers.
- Prep Time: 30 minutes
- Cook Time: 66 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 8
- Calories: 486
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 226 mg