Rakott Krumpli (Hungarian Potato Bake)

• Main Ingredient: Potato
• Prep Time: 30-35 mins
• Cook Time: 30-40 mins
• Serves: 6-8
• Recipe by: Adam Liaw

This rich and comforting Hungarian-inspired bake layers tender potatoes, spiced csabai sausage, creamy sour cream, and hardboiled eggs for a hearty, paprika-laced dish that’s perfect for family-style feasting.

Method

1. Grease a 34 cm x 24 cm baking dish with butter.
2. Preheat fan-forced oven to 180˚C.
3. Parboil unpeeled potatoes until they have only a little resistance. Let cool slightly to handle. Cut unpeeled potatoes into round slices approximately 1 cm thick to form discs.
4. Slice the csabai into rounds approximately 5 mm thick and fry to render a little of the fat out of the sausages. Set aside until ready to use.
5. Slice hard-boiled eggs into rounds the same thickness as the sausage.
6. In a small pan, soften onion in a knob of butter, then remove from heat and stir in sour cream, salt and pepper to make a sauce.
7. Layer potato into the baking dish, followed by csabai, dotting randomly with small knobs of butter.
8. Add another layer of potato, then egg, and spoon over some of the sour cream onion sauce, season with paprika.
9. Repeat layering finishing with potato then top with a small sprinkle of paprika.
10. Bake in hot oven for 35 to 40 minutes. To brown the top further, if you like, you can increase the heat to 200˚C and bake for an additional 10 minutes.

NOTE: A Chasseur Rectangular Baker dish was used for this recipe.