Rakott Krumpli: Hungarian Layered Potato Casserole

Why You’ll Love This Recipe

• Classic Hungarian comfort food with smoky kolbász and rich sour cream.
• Simple ingredients, big flavor, and easy layering—great for weeknights or guests.
• Make-ahead friendly and reheats beautifully.
• Golden, lightly crisped top with creamy, cozy layers underneath.

Grocery List

• Produce: 3 lb Yukon Gold potatoes; fresh chives or flat-leaf parsley
• Dairy: Sour cream; whole milk; unsalted butter; (optional) mild melting cheese
• Pantry: Smoked Hungarian kolbász (or kielbasa); sweet Hungarian paprika; kosher salt; black pepper; (optional) fresh breadcrumbs

Full Ingredients

Potatoes & Eggs

• 3 lb (1.4 kg) waxy potatoes (Yukon Gold preferred), scrubbed
• 8 large eggs
• 1 tbsp kosher salt (for the potato water)

Sausage & Sour Cream Sauce

• 12 oz (340 g) smoked Hungarian kolbász, thinly sliced on the bias
• 2 cups (480 g) full-fat sour cream
• 1/2 cup (120 ml) whole milk
• 1 tsp sweet Hungarian paprika, plus more to dust the top
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

To Finish & Garnish

• 3 tbsp (42 g) unsalted butter, melted, plus extra for greasing the dish
• 2 tbsp chopped fresh chives or flat-leaf parsley

Optional Toppings

• 1/2 cup (50 g) fresh breadcrumbs or panko mixed with 1 tbsp (14 g) melted butter and a pinch of paprika
• 1/2 cup (50 g) mild, melty cheese (e.g., trappista-style or Gruyère), coarsely grated

Step-by-Step Instructions

Step 1: Heat the oven and set up

Preheat the oven to 375°F (190°C) with a rack in the center. Generously grease a 3-quart (about 9×13-inch) baking dish with butter. Set a large pot of water to boil for the potatoes and season it with 1 tablespoon kosher salt. In a smaller pot, bring water to a boil for the eggs.

Step 2: Hard-boil and peel the eggs

Lower the eggs into gently boiling water and cook for 10 minutes. Transfer immediately to an ice bath for 5 minutes. Peel under cool running water, pat dry, and set aside.

Step 3: Cook and peel the potatoes

Add scrubbed whole potatoes to the salted boiling water. Simmer 20–25 minutes until just tender but not falling apart (a thin knife should meet slight resistance in the center). Drain and let cool until just warm to the touch, about 10 minutes. Peel the skins while warm for the best texture.

Step 4: Make the sour cream-paprika sauce and prep the kolbász

In a bowl, whisk together the sour cream, whole milk, sweet paprika, 1 teaspoon kosher salt, and black pepper until smooth and pourable. Thin further with 1–2 tablespoons milk if needed. Slice the kolbász into thin coins on the bias.

Step 5: Slice the eggs and potatoes

Slice the peeled potatoes into 1/4-inch (6 mm) rounds. Slice the eggs into 1/4-inch rounds. Keep the components in separate piles for easy layering.

Step 6: Layer the casserole

Spoon 2–3 tablespoons of the sauce into the bottom of the dish. Add about one-third of the potato slices in a slightly overlapping layer. Spread about one-quarter of the sauce over the potatoes. Scatter half of the egg slices and half of the kolbász evenly. Repeat with another third of the potatoes, more sauce, then the remaining eggs and kolbász. Finish with the last third of the potatoes and all remaining sauce, smoothing to cover the surface. Drizzle the top with 3 tablespoons melted butter. If using, sprinkle the buttered breadcrumbs and/or the grated cheese evenly over the top.

Step 7: Bake to golden perfection and rest

Bake uncovered at 375°F (190°C) for 30–35 minutes, until bubbling at the edges and the top is lightly golden. For extra color, broil for 1–2 minutes, watching closely. Rest 10 minutes to set the layers. Dust lightly with paprika and scatter with chopped chives or parsley before serving.

Pro Tips

• Use waxy potatoes (Yukon Gold) and boil them whole with skins for slices that hold their shape.
• Slice potatoes and eggs evenly (about 1/4 inch) for neat, stable layers.
• Whisk milk into the sour cream so it’s pourable—this prevents a dry casserole.
• For deeper flavor, quickly sear the kolbász slices in a skillet before layering.
• Let the baked casserole rest 10 minutes; it slices cleanly and tastes better slightly settled.

Variations

• Vegetarian: Skip the kolbász. Add 10 oz (285 g) sautéed mushrooms and a pinch of smoked paprika for savory depth.
• Cheesy: Add 1/2–1 cup (50–100 g) grated mild melting cheese between layers and on top.
• Spicy: Use hot Hungarian paprika and spicy kolbász; serve with pickled Hungarian wax peppers.

Storage & Make-Ahead

Refrigerate leftovers, tightly covered, for up to 4 days. Reheat covered at 350°F (175°C) for 20–25 minutes, then uncover for 5 minutes to re-crisp. To freeze, wrap the fully cooled casserole tightly and freeze up to 2 months; thaw overnight in the fridge and reheat as above. To make ahead, assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the bake time.

Nutrition (per serving)

Approximate per serving (1/6 of recipe): 700 calories; 21 g protein; 45 g fat; 41 g carbohydrates; 1–2 g fiber; 1,000–1,300 mg sodium. Values will vary based on sausage brand and optional toppings.