A Hungarian culinary classic which is not difficult to assemble, but takes a little preparation and cooking time. As a popular family meal and children’s favourite, it makes a good dinner alone or stands as a second course after a lighter soup. Try with gherkins or pickled beetroot on the side.
The whole of Hungary would be nodding with an approval smile, forget goulash!
- 600g (1.3lb) potatoes (will be boiled and cut into disks)
- 250ml (1 cup) sour cream
- 5 eggs (boiled and sliced)
- 100g (3.5oz) hungarian spicy sausage or chorizo style sausage as substitute
- 50g (~2oz)grated cheese
- salt, black pepper to taste
- 2 tablespoons of oil or fat
How to make
- Boil the potatoes first, whole, with skins on.
Place the potatoes in cold water before bringing it to a boil, make sure the cooking liquid completely covers the potatoes. Add more liquid if it gets too low. Keep the boil to a gentle simmer.
- When they slide off a fork, and tender all the way through they are done. Let them cool down first, peel and slice them into medallions.
- Cook the eggs in simmering water for 15 minutes, you need them hard boiled, peel under cold running water.
- Slice the potatoes, eggs and sausage into disks, and egg slicer would be of help here.
- Grease your baking dish lightly with butter or oil of your choice or fat then start with a layer of potatoes at the bottom.
- Top the potatoes with a layer of sliced eggs followed by sausage disks
- Cover evenly with sour cream, season with salt and pepper, keep in mind the sausages in the layer are already salty.
- Add a new layer of potatoes, eggs and sausages then cover with the sour cream and season
- The top layers are potatoes finished off with a layer of sour cream
- Sprinkle greated cheese on (emental, trappista, cheddar or similar) – this is a non-essential but a nice extra.
- Cook for 45minutes on 180C in a preheated oven, then for a further 15 minutes on 200C to give it good colour if needed.
Tip: Make it a couple of hours ahead, leave the dish go cold then reheat just before serving. All the flavours will fuse together and cutting slices will be neater.