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Casserole, Rakott Krumpli (Hungarian Layered Potatoes & Eggs) I (D, KLP)
Source: "What to Cook When You Think There's Nothing in the House to Make"
Serves: 4

1-1/2 cups sour cream
1 small clove garlic pressed or crushed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne (or a few dashes hot sauce)
3 tablespoons butter
1-1/2 pounds all-purpose potatoes (about 5 medium) peeled, cooked, and sliced 1/4" to 1/3" thick
4 hard boiled eggs sliced 1/4" thick
1/2 cup fine dry (unseasoned) bread crumbs or matzo meal
3/4 teaspoon sweet paprika

Preheat the oven to 350°F.

In a small bowl, combine the sour cream, garlic, salt, pepper, and cayenne (or hot sauce). Blend well.

With 1 tablespoon of the butter, coat the inside of an 8" square (or equivalent size) baking dish, then make a layer of about one third the potatoes.

Arrange 2 of the sliced eggs on top of the potatoes. With a spatula, spread on about one third of the sour cream mixture. Repeat the potato layer, the egg layer, and sour cream. Add a final layer of potatoes, then the final one third of sour cream.

Sprinkle evenly with bread crumbs, dot with the remaining 2 tablespoons of butter. Sprinkle with paprika.

Bake for 30 minutes. Let stand 10 minutes before serving. (Can be reheated.)

Poster's Notes:
Arthur Schwartz (The Food Maven) writes: "In Hungary, this is served as a side dish, but it is so rich I like to serve it as a lunch or dinner main course with a big salad and/or a cooked vegetable."

Posted by Nancy Berry

Nutritional Info Per Serving: N/A