Rakott krumpli (Hungarian potato bake)

This is a dish that was a huge feature of my childhood, cooked by my Oma, then by my mother and now by me. It's a staple of Hungarian family kitchens, used as a main meal or a side dish, can be re-heated repeatedly and is vividly Eastern European.

Rakott krumpli (Hungarian Potato Bake) Credit: Kitti Gould

• serves

  4

• prep

  20 minutes

• cook

  1 hour

• difficulty

  Easy

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Ingredients

• 8 large sebago potatoes
• 1 csabai Hungarian sausage
• 125 g butter, room temperature
• 1 red onion, cut into 3 cm wedges
• 500 ml sour cream
• salt and white pepper
• 5 hardboiled eggs, peeled and sliced
• 4 tbsp Hungarian sweet paprika

Instructions

1. Preheat the oven to 200˚C (180˚C fan-forced). Grease a 34 cm x 24 cm baking dish with butter.
2. Bring a large saucepan of water to the boil. Parboil the potatoes (no need to peel!) until they are still firm enough to slice. Drain the potatoes and allow to cool, then slice into 1 cm discs.
3. Cut the csabai sausage into ½ cm thick rounds. Heat a large frying pan over medium heat and cook the sausage until the fat melts out of the sausage rounds. Set aside.
4. Heat a knob of butter in a small saucepan over medium heat. Add the onion and cook until just softened. Remove from the heat and stir in the sour cream and season with salt and white pepper.
5. Into the baking dish, layer the potato slices, followed by the csabai with small knobs of butter, another layer of potato, sliced egg, then the sour cream onion sauce. Sprinkle with the sweet paprika. Continue layering, finishing with potato and a final sprinkle of paprika.
6. Bake for 35-40 minutes. To brown the top further, increase the heat by 20˚C and bake for an additional 10 minutes.

Note

• We used a 4 litre, 34cm x 24cm enamel baking dish for this recipe.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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