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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.

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!

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!

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.

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.


  • 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


  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:



Serving Size:


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!

Martha Balanyi

Monday 9th of May 2022

My mother made her "rakott krumpli" with only butter in place of sour cream. I remember how we all loved the crispy top layer - my mother passed away, but the memory remains. I am making this for dinner tomorrow - thanks for this recipe. For a simple dish with only a few ingredients, four cookbooks resulted in four different recipes! 👍

Brian Jones

Tuesday 10th of May 2022

Haha... I spent 13 years living in the Hungarian countryside and have eaten dozens of rakott krumpli and the thing that stands out more than anything is that every single one of them was very different... so I would not worry so much about the cookbooks all being different. I would be shocked if they were the same or even similar ;)

I hope you enjoy this... I also have a rakott kaposzta recipe that is rather special if rustic Hungarian grub is your mojo.

Eva Lampert

Monday 28th of March 2022

Fantastic recipes es nagyon finom minden .

Brian Jones

Sunday 3rd of April 2022

Nagyon szépen köszönöm :)

Pete Thompson

Thursday 29th of April 2021

Learned this dish from my father-in-law.

My wife won't make it, because it's not "healthy", but she eats it when I make it, because "it's rude to refuse a meal made especially for you." 😅

I second the addition of some paprika to the seasoning.

Thanks for the incentive for tonight's dinner!

PS I could not locate your site, "Spud"?

Brian Jones

Sunday 9th of May 2021

lol, that is a fantastic excuse for consuming "hefty" grub... Not sure I can get away with it though as cooking is usually my job :D

Joe Barbeau

Tuesday 27th of April 2021

Came out fantastic for 2, multiplied the recipe x4 for my family. Love the old Hungarian recipes, my wife is Austrian/Czech, she ate a lot of this type of fare growing up.

The second go round, I added Hungarian hot paprika...I can't help it, it needed a kick!

Joe Barbeau Hampden, MA

Brian Jones

Wednesday 28th of April 2021

lol... Glad you liked it Joe, it's a real stalwart in these parts. I'm always glad to hear of people making my dishes these own, a wee "csipet" of spicy paprika never hurts a Hungarian dish ;)

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