Rakott Krumpli Hungarian Layered Potatoes

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!

Hungarian Potato, Sausage and 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 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 paprikas 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.

It joins other less well know Hungarian recipes like beef porkolt, Brassói aprópecsenye and catfish paprikash on my site. As well as really famous dishes like chicken paprikash and Hungarian goulash.

I serve sometimes eat this as a side but Hungarians often eat this as a main. They often throw 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 traditional. But it does add a wonderful glaze and stabilises the sour cream a little whilst it bakes.

Frequently Asked Questions

Can I prepare this in advance?

Yes. You can either bake this in advance, cover it in tin foil and then reheat it in a moderate (180°C or 350°F) oven until it is piping hot or you can layer up the dish cover it and then bake it later.

What sort of smoked sausage should I 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!

Does the type of potatoes I use matter?

You can make this recipe with any type of potato, but a medium or waxy potato works best as far as I am concerned. In the UK they will often be called “all-purpose potatoes” and be labelled as being good for both boiling and mashing.

Floury potatoes are not as available in Hungary and they tend to crumble when being sliced after you have boiled them. They will still work but you will not get those beautiful defined pieces of potato.

Something like Marfona or Desiree are about as floury as you want to go. If the season is right, Cyprus potatoes are awesome in this recipe.

Can I use low-fat sour cream?

I would advise against using low-fat sour cream because it could split, the dish would still be edible but it would look awful!

Serving Suggestions

This is a big old hearty dish and if you are serving this rakott krumpli recipe as a main you will not need a side as such.

However, something sharp to contrast the richness of the dish is always good. I use pickles, which are ubiquitous on Hungarian tables.

I’ve used some csalamádé, Hungarian pickled vegetables, pickled chillies and some gherkins in these pictures.

It’s also a hearty old portion for two, but don’t worry, 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.

If I am serving it as a side I often serve it with borsos tokany, a Hungarian pork stew loaded with black pepper.

But it is also great served alongside a nice schnitzel.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Oven.
• 20cm or 8″ saucepan.
• Slotted spoon.
• 20cm x 15cm (8″x6″) baking dish.
• Kitchen knife.
• Chopping board.
• Weighing scales and or a combination of a measuring jug, cups and spoons.
• Mixing bowl.