Hungarian Potato Casserole (Rakottkrumpli)
A hearty and relatively simple dish that's easy to make a lot of. The kind of thing that you make when you want something filling and cosy, or when you're expecting guests.
Ingredients
Allergy information: This recipe contains meat, eggs, and dairy (sour cream, milk). Substitute at your own risk as I have no experience with that.
Portion size: 1 person
- 2 potatoes (about the size of your fist if your fist isn't huge I guess?)
- 1 egg
- 10 cm dry kolbász (flavourful, Hungarian red sausage. Substitute with similar kind of sausage if not available)
- 10 cm cooking kolbász (softer, less flavourful sausage)
- 1 dl sour cream (substitute with cream if unavailable, though will make for a different taste)
- milk (not needed if using cream instead of sour cream)
- cooking margerine/butter/lard for the casserole dish
Instructions
- Hard boil the eggs and boil the potatoes. This can be done together for efficiency. The potatoes are done once you can stab them with a fork with pretty much no resistance.
- Drop both the eggs and the potatoes into a bowl of cold/lukewarm water. Peel the potatoes while they're still warm, or else their skin will stick back onto them hopelessly.
- Peel the eggs (dropping them in the bowl of water should also help make this easier, and not just because you won't be burning your fingers off).
- Chop the eggs, potatoes, and both sausages into ~0.5 cm thick slices.
- Mix some milk into the sour cream to make it a bit more runny than good mayonnaise. What you're looking for is a consistency that'll be able to flow down through the layers of your casserole but still leave some on top.
- Grab your casserole dish of choice and cover the inside with margerine/butter/lard.
- Time to fill that dish! Start with a layer of potatoes, then eggs, then the less flavourful sausage, then the more flavourful sausage, and then finally another layer of potatoes.
- Sprinkle with salt and douse in sour cream.
- Bake in oven until the top is a nice golden colour. Since everything is already safe to eat when they go in the oven, there is no way to undercook, so the metric really is what will look pretty. For four-five people, my family would typically do 20 minutes at 200°C.