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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.

Portrait image of rakott krumpli or Hungarian layered potatoes served in a white gratin 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!

Anyway, I digress! It is a simple dish of potatoes layered with Hungarian smoked sausage, boiled egg and sour cream before being baked.

My American readers would probably call it it a potato and sausage casserole.

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

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.

Portrait overhead image of rakott krumpli or Hungarian layered potatoes served in a white gratin dish

Ingredient Guide.

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.

Portrait image of rakott krumpli or Hungarian layered potatoes served on a white plate with borsos tokany and pickles

Serving Suggestions

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.

Square image of rakott krumpli or Hungarian layered potatoes served in a white gratin dish
Yield: 4 Servings

Rakott Krumpli Recipe Hungarian Layered Potatoes

Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Total Time: 1 hour 55 minutes

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.

Ingredients

  • 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

Instructions

  1. Bring a pan of well-salted water to the boil.
  2. Add in the potatoes and the eggs.
  3. Boil the eggs for 10 minutes before removing.
  4. Remove the potatoes after 30 minutes.
  5. Allow both to cool for 10 minutes and then peel both.
  6. Mix the egg yolk with the sour cream.
  7. Cut the sausage, boiled eggs and potatoes into 3-4mm thick slices.
  8. Grease an 18cm X 12cm gratin dish with butter.
  9. Layer up the dish starting with potatoes, then sausage, then egg and then a third of the sour cream.
  10. Season this layer with salt and pepper and add another identical layer.
  11. Finish with a layer of potatoes and then add the remaining sour cream.
  12. Place in an oven and cook for an hour at 200°C or 400°F.

Nutrition Information:

Yield:

4

Serving Size:

1

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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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