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Hungarian Layered Potato – Rakott Krumpli

A Hungarian culinary tasty classic that is not difficult to make, though takes a little bit of 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 with gerkins or pickled beetroot on the side.

The whole of Hungary would be nodding with an approval smile, forget goulash!

Ingredients for 4 portions:

  • 600g potatoes (boiled and cut into disks)
  • 250ml sour cream
  • 5 eggs (boiled and sliced)
  • 100g hungarian  spicy sausage or chorizo style sausage as substitute
  • 50g grated cheese
  • salt, black pepper to taste
  • 2 tablespoons of oil or fat

How to make

  1. 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.
  2. 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.
  3. Cook the eggs for 15 minutes, you need them hard boiled, peel under cold running water.
  4. Slice the potatoes, eggs and sausage into disks (as my secret weapon for the eggs, I used an impressive egg-slicer here, but just as delicious with rustic hand-chopped eggs too.)
  5. Grease your baking dish lightly with butter oil of your choice or fat then start with a layer of potatoes at the bottom.
  6. Top the potatoes with a layer of sliced eggs followed by sausage disks
  7. Cover evenly with sour cream, sprinkle a little salt
  8. Add a new layer of potatoes, eggs and sausages then cover with the sour cream
  9. The top layers are potatoes finished off with a layer of sour cream
  10. Sprinkle greated cheese on (emental, trappista, cheddar or similar) – this is a non-essential but nice extra.
  11. 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: Leave the dish go cold then reheat just before serving.  All the flavours will fuse together and cutting slices will be neater.

19 thoughts on “Hungarian Layered Potato – Rakott Krumpli

  1. Dear Eva
    Thanks for posting the recipe for rakott krumpli, it was delicious. I like your website it is very easy to use with great recipes and instructions. Could you post some recipes in Hungarian and English as I am learing Hungarian and it would be good for study. Thanks.

  2. Thanks for the nice message Bernice, pleased that the rakott krumpli was a success! And wow you are learning Hungarian as well, I try to give the name of the dishes in Hungarian too, not sure when I will have the instructions translated too, most people interested in the english version only, but google translate might be fun to use, even if not 100%.. here is this site translated to Hungarian:
    https://translate.google.com/translate?sl=auto&tl=hu&js=y&prev=_t&hl=en&ie=UTF-8&u=http%3A%2F%2Fwww.hungariantitbits.com&edit-text=

  3. Hi I enjoy you’re recepi looks like my grandmother s . I was just wondering do u fry the sausage a bit before adding it tyvm xx

    1. Hi Tricia, a nice compliment thanks! I didn’t fry the sausage before, they are just sliced not too thick, they infuse the whole dish nicely whilst cooking. Saying that a little pre-fry if preferred would still work.

      1. hi i was just wondering ifyou may have a recepi for a veal dish with a red sauce and red cabbage maybe please let me know tyvm xx

        1. Hi Tricia, hmm not sure if I know the veal and red sauce one.. but there is a recipe for “braised red cabbage” on here, which is quite well known and goes well with meat dishes, might be similar of what you looking for.

          1. ok great sounds good , and i found A Veal recepi , i havent made it yet . I will look into the cabbage recepi . is there a soecial link to see it or is it in youre pages ?

          2. hi , i am going to make this today just wishing you will reply but if not i will manage, i was jjust wondering , should i wrap the food in a foil b4 putting it in the oven for 45 min ? then uncover for the other 15 min ? let me know tyvm xx

  4. You could have told that I should boil the potatoes before baking… I started baking with raw potatoes following your description, now I realized from other recipes that I should have boiled potatoes first. As I see your photos I guess you boiled them first too, just didn’t mentioned. Now I just added water on it and covered with foil…I hope it will be okay.

    1. Oh no worries, I updated the ingredient list as well, hope it will be clearer in future. You will need quite a long cooking if started from raw, but it’s doable, hope it turns out well.

  5. Ok, I baked it half an hour with little added water, covered. It really needs little water as the potatoes discharge some water too. Then on reduced heat without cover I baked another 50 minutes. All the time sprinkled smoked cheese was on the top, now it is nice brown and crispy, the rest is soft. I will make it like this next time again.

  6. Perhaps the potato instructions are still a bit confusing, Eva?

    Boil the potatoes first, whole, with skins on.

    When they slide off a fork, they are done.

    THEN peel and slice them into medallions.

    My darling wife (who used to cook this for us regularly) sadly passed away. My daughter has promised to give it a try, but she hates boiled eggs. Could these be omitted, or replaced by sliced tomates, do you think?

    Thanks- Alan

    1. Great recipe instructions Alan, you can tell it’s coming from a good cook, your wife, thank you for sharing this. I will add your instructions to the recipe if you don’t mind. Indeed we used to boil the potatoes with skin on at home, then plunged into cold water if in a hurry and peel when reasonably cooled down. There must be a reason why it’s better to cook with skin on than peeled.
      Your idea of tomato slices sounds really good to include, especially if you need to omit the boiled eggs. Another idea could be is to fry chopped onions on a little fat or sunflower/vegetable oil, when taken off the heat mix with a teaspoon or so of paprika powder, scatter these soft fried paprika onions on the potato layers with the “kolbasz” or chorizo style paprika sausage slices.
      Smokey bacon lardons also great in this dish!

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