Potato casserole recipe - Rakott krumpli

Potato casserole


Potato casserole

Layered potatoes from Hungary

My mother always makes potato casserole in a Jenaer glass dish. Unfortunately I don’t have one yet, so I used my old baking pan. Nevertheless, our lunch was perfect.

Serving potato casserole Potato casserole in the baking pan
Potato casserole covered with sour cream How to layer potato casserole Peeled eggs
Cooking potatoes in a saucepan Cooking eggs in a saucepan


Yield: 18 x 25 cm baking pan


  • 5 eggs
  • 6-7 potatoes
  • 10 dkg dry sausage
  • sour cream to taste (~300-400 g)
  • salt to taste
  • 1 tablespoon oil


  1. Boil cold water with the eggs in a saucepan, cook for 10 more minutes after boiling.
  2. Boil cold water with the potatoes in another saucepan, cook for about 20 more minutes after boiling.
  3. When the eggs are finished, cool them down with cold water, then they can be peeled easily.
  4. When the potatoes are finished, check their softness and peel them.
  5. Peel the dry sausage too.
  6. Slice the eggs, the potatoes and the dry sausage.
  7. Grease the baking pan with a little oil, put the first layer potato in it, sprinkle with salt.
  8. Put one layer egg and dry sausage on to it.
  9. Then put the second layer potato, sprinkle with a little salt, put eggs and sausages.
  10. Cover the top with sour cream.
  11. Bake on 200°C until the sour cream gets a little brown.



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