Rakott krumpli is a Hungarian layered potato dish with smoked sausage & boiled egg bought together with sour cream and baked to perfection.
Often served as a hearty main it can also be served as a side or part of a multi course meal, everyone loves this dish!
Potato & Egg Bake
I’m on a bit of a drive to introduce my readers to more classic Hungarian dishes. Rakott krumpli is definitely a real Hungarian family favourite.
It literally translates as pleated spuds, Krumpli is a colloquial term for potatoes in Hungarian. Yes, my site is called SPUD!
If you are so inclined you should check out my paprika Krumpli recipe, another delicious Hungarian dish that shares a name with my site.
Anyway, I digress! It is a simple dish of potatoes layered with Hungarian smoked sausage, boiled egg and sour cream before being baked.
Like many Hungarian recipes, it is part of a family of dishes that include rakott kaposzta (layered cabbage) which is a personal favourite.
My American readers would probably call this a potato and sausage casserole.
I serve it as a side but Hungarians often eat this as a main. They often throw in bacon and occasionally sweet peppers between the layers to bulk out the recipe.
Adding the egg to the sour cream comes from a local restaurant and is not strictly trad. But it does add a wonderful glaze and stabilises the sour cream a little whilst it bakes.
Your main choice as a cook with this recipe is what smoked sausage to use.
Living on the Great Hungarian Plain gives me a whole world of smoked Hungarian sausage or kolbasz to choose from. I usually ask my local supplier what is particularly good at the time!
You should do that too, any smoked sausage will work well and will give a slight twist to the flavour of your rakott krumpli every time you make it.
Anything from kielbasa to chorizo and salami to isterband, really go to town!
Next up are the potatoes, you can make this recipe with both floury (mealy) or waxy potatoes.
Your choice will alter the texture of the dish, with waxy potatoes being my personal favourite as it gives the dish more pleasing texture.
Finally go for full fat sour cream, it will break down less whilst being baked.
This dish is a rare dish that I cook for four rather than two, although we could demolish this in a heartbeat if we tried.
It will store in the fridge after cooking for up to a week and I love to eat the leftovers cold for lunch with some pickles.
As a main this would serve two and would be great with something like this broccoli salad.
In the photo above it is served with Borsos Tokany, a Hungarian pork stew loaded with black pepper.
But it is also great served along side a nice schnitzel.
Rakott krumpli is a gloriously simple layered potato recipe from Hungary, eggs and smoked sausage are all layered up with sour cream to make a super-rich and delicious dish.
- 450 g (4 small-medium) Potatoes
- 3 Eggs + 1 Egg Yolk
- 125 g (4 oz) Smoked Sausage
- 225 g (1 Cup) Sour Cream
- Salt to Taste
- Pepper to Taste
- Butter for Greasing
- Bring a pan of well-salted water to the boil.
- Add in the potatoes and the eggs.
- Boil the eggs for 10 minutes before removing.
- Remove the potatoes after 30 minutes.
- Allow both to cool for 10 minutes and then peel both.
- Mix the egg yolk with the sour cream.
- Cut the sausage, boiled eggs and potatoes into 3-4mm thick slices.
- Grease an 18cm X 12cm gratin dish with butter.
- Layer up the dish starting with potatoes, then sausage, then egg and then a third of the sour cream.
- Season this layer with salt and pepper and add another identical layer.
- Finish with a layer of potatoes and then add the remaining sour cream.
- Place in an oven and cook for an hour at 200°C or 400°F.
Amount Per Serving: Calories: 407Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 245mgSodium: 511mgCarbohydrates: 27gFiber: 3gSugar: 4gProtein: 13g
Calorific details are provided by a third-party application and are to be used as indicative figures only.