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Casserole, Rakott Krumpli (Hungarian Layered Potatoes & Eggs) II (D, KLP, TNT)
Source: Anyu (Margaret Magyar Meisels)
Serves: 4

1kg (2.2 lb.) potatoes, boiled unpeeled
6 hard-boiled eggs; sliced
8 tablespoons butter (100g, 3 oz.)
2 cups sour cream
1 teaspoon salt

Butter a casserole dish using half of the butter (approximately 4 tablespoons).

Peel the potatoes and slice them thinly to medium. Peel and slice the hard-boiled eggs.

Put a layer of sliced potatoes in the dish and sprinkle a little salt over it. Add a layer of sliced eggs, followed by a layer of sour cream. Then cover the sour cream with another layer of sliced potatoes, followed by a layer of eggs and a layer of sour cream.

Continue alternating layers of potatoes, eggs and sour cream until you run out of potatoes and eggs. Pour whatever sour cream is left over the last layer of eggs and then spread the remaining butter over the top.

Put the dish in a moderate 180°C (350°F) oven and bake until golden brown (approximately 1 hour).

Poster's Notes:
Butter can definitely be substituted with margarine.

The sour cream can also be replaced by leben (Israeli buttermilk with 3% fat) and/or eshel (Israeli buttermilk, unsour, with 4% fat).

The original non-kosher Hungarian dish also has sausages. Those of you in the U.S. who have access to (and can digest) pareve smoked "meats" can try adding them.

Posted by Marianne Meisels

Nutritional Info Per Serving: N/A