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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!

Spoon of potato bake being take out of a bowl of Hungarian rakott krumpli.

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.

Overhead Hungarian layered potato bake, rakott krumpli served with pickles.

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!

Hungarian layered potato bake, rakott krumpli served on a plate with pickles.

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.

Hungarian layered potato bake, rakott krumpli served with pickles.

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.
Rakott krumpli, a Hungarian layered potato bake or casserole with sausage, boiled egg and sour cream.
Yield: 2 as a Main 4 as a Side

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.


  • 900g (7 Medium Potatoes) Potatoes
  • 3 Eggs + 1 Egg Yolk
  • 150g (4½oz) Smoked Sausage (I use Chorizo)
  • 300ml (1½ Cups) Sour Cream
  • Salt as Required (1 Tsp for boiling the potaoes and a pinch for each layer)
  • Black Pepper as Required (A pinch for each layer)
  • Butter for Greasing


  1. Bring a 20cm or 8" saucepan of well-salted water (I use 1 Teaspoon in a pan this size) to a boil and add in the potatoes and the eggs.
  2. Boil the eggs for 10 minutes before removing them, and continue cooking the potatoes for a total of 25 minutes.
  3. Cool the eggs in cold water, peel them and set them aside.
  4. When the potatoes are tender remove them and allow them to cool for 10 minutes and then peel them.
  5. Mix the egg yolk with the sour cream.
  6. Cut the sausage, boiled eggs and potatoes into 3-4mm (⅛-¼") thick slices.
  7. Grease a 20cm x 15cm (8"x6") baking dish with butter.
  8. Layer up the dish starting with potatoes, then sausage, then egg and then drizzle over 2-3 tablespoons of the sour cream mix.
  9. Season this layer with salt and pepper and add another identical layer.
  10. Finish with a layer of potatoes and then add the remaining sour cream.
  11. Place in an oven and cook for 50-60 minutes at 180°C or 350°F. Let it sit for 10 minutes before serving.


The calorific value of this recipe refers to a serving size of 2.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1144Total Fat: 70gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 531mgSodium: 2324mgCarbohydrates: 89gFiber: 9gSugar: 9gProtein: 42g

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!


Monday 22nd of April 2024

This recipe was great! I made it for some friends for a Hungarian themed dinner. I modified the sour cream mixture a bit by adding some paprika, garlic, and onion powder and it turned out delicious!

Brian Jones

Monday 22nd of April 2024

Glad you enjoyed this Sophia, thanks for taking the time to write to me.



Wednesday 7th of February 2024

Thank you for sharing this old family recipy,this is a meal i had as a child and i have made it a couple of times for my children ,now my grande children would like to try this dish.

Brian Jones

Thursday 8th of February 2024

You are welcome Dion, I'm always happy if I've triggered childhood food memories :)

Szuszy Vilagos

Thursday 2nd of November 2023

You nailed this dish, with one small difference; my mom (born in Hungary 🇭🇺) always cooked the slices of smoked sausage. But thank you, thank you, thank you for the recipe. I plan to make this very soon, as I have not eaten this in close to 60 yrs., as well as your recipe for Rakott Kaposzta. So many wonderful childhood memories. . .

Brian Jones

Monday 13th of November 2023

Thanks Szuszy, I spent 13 years living in rural Hungary and loved this dish... where I loved (in the east of the country) no one I spoke to cooked their sausage (kolbász) although if bacon was going in, which was common it was fried before. Very happy to trigger memories and I hope you enjoy this :)

Solveig Bokor Locke

Sunday 26th of March 2023

I stumbled across your site, and wow! I have been making rakott kaposzta and chicken paprikas forever, but really needed to revisit my childhood and made lecso and rakott Krumpli tonight. I’m going to bring some to my brother tomorrow ;) I am Swedish-Hungarian, and have fond memories of Hungarian foods cooking in my mom’s kitchen ❤️❤️ Thank you!

Brian Jones

Saturday 1st of April 2023

Superb, so happy to have triggered happy food memories :D


Sunday 5th of March 2023

OMG! I can't believe I found this recipe! Both my parents came from Vienna Austria to America mid-50s! My mom made this in a cast iron Dutch oven. I had forgotten about the eggs. She used cheddar cheese too. Can't remember her using sour cream though. Her patents were of Czech lineage. Seykora was her mom's maiden name.

Brian Jones

Monday 6th of March 2023

SO glad to spark some memories :)

Sour cream is pretty much an indispensable part of rakott krumpli in Hungary, but it is a dish popular across central Europe and it varies greatly from place to place.

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