Hungarian Layered Potato Casserole Recipes

RAKOTT KRUMPLI (HUNGARIAN LAYERED POTATOES)

Steps:

• Boil peeled potatoes until fork inserted tells you it's cooked.
• Boil eggs until hardboiled.
• Slice potatoes to form medallions.
• Slice eggs.
• In casserole dish, layer butter, sour cream, potatoes and eggs until used up.
• Sour cream should be top layer.
• Cover, put in 350 degree oven for about 1 hour or until brown.
• Add salt to taste and enjoy.
• Best if eaten fresh.

HUNGARIAN LAYERED POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Drop potatoes in their skins in water to cover, adding 1 tablespoons salt. Cook potatoes until tender. Then peel and slice.
• Peel and slice hard boiled eggs.
• Butter a glass casserole dish well. Arrange a layer of sliced potatoes neatly on the bottom (about 1/3 of the potatoes). Season with salt.
• Melt the butter and sprinkle a little on top of the potatoes.
• Cover this with a layer of ham slices and top with another layer of potatoes (about half of what's left).
• Again sprinkle with salt and drizzle with butter.
• Arrange egg slices and then sausage slices on top. Finish with a final layer of potatoes.
• Pour any remaining butter on top. Spread sour cream over all and sprinkle with paprika. Bake 30 minutes.

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
• Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
• Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
• Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
• Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.