Rakott Krumpli (Hungarian Layered Casserole)

Rakott Krumpli is Hungary’s answer to the layered casserole, and it’s the kind of dish that feeds a crowd with almost no fuss. Boiled potatoes, sliced hard-boiled eggs, strips of ham, and sliced sausage get stacked in a deep buttered casserole, with each potato layer seasoned with salt and dotted with melted butter.

The top layer tells you everything about Hungarian cooking: a generous spread of sour cream and a tablespoon of sweet paprika, baked until golden and bubbling. That sour cream doesn’t disappear into the casserole — it sits on top and bakes into a slightly tangy, paprika-dusted crust.

Cook the potatoes in their skins before slicing them. It keeps their texture firmer so the layers hold their shape when you cut into the casserole.

This reheats well. If you refrigerate it before baking, add an extra 30 minutes in the oven so the center heats through completely.

Kitchen Tips

• Boil the potatoes until just fork-tender, not falling apart; overcooked potatoes turn mushy in the layers
• Use a deep casserole dish so you have room for proper layers without everything tumbling over
• Slicing both the potatoes and eggs about a quarter inch thick gives you clean, even layers
• Let the finished casserole rest 5 minutes before serving so it slices cleanly

Variations

• Use smoked kielbasa for a deeper, smokier flavor than standard sausage
• Add a layer of thinly sliced onion between the potato layers for extra savory depth