Aww yes, Ashley! Let’s roll with that warm, nostalgic vibe! Here’s a cozy long-form article recipe for a classic Hungarian dish that brings grandma’s love right to the table:
🥔❤️ Hungarian Potato Casserole (Rakott Krumpli)
Just Like Grandma Used to Make!
There’s something magical about food that takes you back in time—when your grandmother’s kitchen smelled like roasted paprika, sizzling sausage, and buttery potatoes. Rakott Krumpli, or Hungarian layered potato casserole, is one of those dishes. It’s hearty, rich, creamy, and oh-so-satisfying—made from simple ingredients but layered with flavor and family memories.
In Hungary, this dish is a staple of home cooking. It’s traditionally made with sliced potatoes, hard-boiled eggs, sour cream, and smoked sausage or bacon—baked until golden and bubbly. Whether served as a main dish or hearty side, it always tastes like comfort and love.
đź›’ Ingredients
- 2½ lbs (1.2 kg) potatoes (Yukon Gold or similar, waxy potatoes work best)
- 5 hard-boiled eggs, peeled and sliced
- 12 oz (350g) smoked sausage (or kielbasa), sliced
- 1 ½ cups (350 ml) sour cream
- 4 tbsp butter, melted
- Salt and black pepper, to taste
- Optional: a pinch of sweet paprika for sprinkling
- Optional topping: grated cheese or breadcrumbs for a crispy top
👩‍🍳 Instructions
- Cook the Potatoes:
Boil the potatoes in salted water with skins on until just tender (about 20 minutes). Drain and let them cool. Once cool, peel and slice them into ½-inch rounds. - Preheat the Oven:
Set your oven to 375°F (190°C) and lightly grease a large baking dish.