Rakott Krumpli (Hungarian Potato Bake)
Posted by Chasseur Australia on 11th Jul 2023
This is a dish that is 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 in its flavours, weight and general vibe. A great dish from The Cook Up with Adam Liaw that can go on every dinner table.
- 8 large sebago potatoes, unpeeled
- 1 csabai Hungarian sausage, roughly cut in rounds
- 1 medium red onion, sliced finely into crescents approximately 3 cm in length
- 4 tbsp Hungarian sweet paprika
- 500 ml sour cream
- 125 g butter, room temperature, for greasing and dotting throughout
- 5 hardboiled eggs, sliced
- salt, to season
- white pepper
- Grease a 34 cm x 24 cm baking dish with butter.
- Preheat fan forced oven to 180˚C.
- Parboil unpeeled potatoes, until they have only a little resistance. Let cool slightly to handle. Cut unpeeled potatoes into round slices approximately 1 cm thick to form discs.
- Slice the csabai into rounds approximately 5 mm thick and fry to render a little of the fat out of the sausages. Set aside until ready to use.
- Slice hardboiled eggs into rounds the same thickness as the sausage.
- In a small pan, soften onion in a knob of butter, then remove from heat and stir in sour cream, salt and pepper to make a sauce.
- Layer potato into the baking dish, followed by csabai, dotting randomly with small knobs of butter.
- Add another layer of potato, then egg, and spoon over some of the sour cream onion sauce, season with paprika.
- Repeat layering finishing with potato then top with a small sprinkle of paprika.
- Bake in hot oven for 35 to 40 minutes. To brown the top further, if you like, you can increase the heat to 200˚C and bake for an additional 10 minutes.