Rakott Krumpli (Hungarian Scalloped Potatoes) is a traditional Hungarian recipe for a classic accompaniment of par-boiled potatoes layered with cheese, hard-boiled eggs, sausages and sour cream that's oven baked until golden. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Hungarian Scalloped Potatoes (Rakott Krumpli).
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Ingredients:
6 large potatoes
12 hard-boiled eggs, sliced into rounds
120g butter, grated
500ml sour cream
12 slices of bacon
120g Cheddar (or Swiss) cheese, grated
450g sausages or Frankfurters, sliced
1 tsp salt
freshly-ground black pepper, to taste
Method:
Bring a pan of water to a boil, scrub the potatoes then boil in their skins for about 20 minutes, or until just tender. Remove the potatoes from the water with a slotted spoon and set aside until they can be handled then carefully peel them and slice them into rounds.
In an oven-proof baking dish place a layer of potatoes on the base then sprinkle a little of the grated cheese on top followed by a little salt then a layer of boiled eggs. Season the eggs then add a layer of sour cream followed by a layer of sausages. Repeat the layering process one more time then top everything with a layer of potatoes. Cover with a layer of grated cheese then arrange the bacon slices in a criss-cross pattern on top of everything.
Transfer the dish to an oven pre-heated to 190°C and bake for about 50 minutes, or until the bacon is crisp and the cheese has melted and is golden. Serve hot.
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