Rakott Krumpli (Layered Potatoes)


Rakott Krumpli (Layered Potatoes)


This is a dish that my father does for our family, when we are together with our family in Budapest or in the Danube-Bend. I love eating it, but it is slightly time consuming dish to prepare. Try it and enjoy!

2 lbs Potatoes Any variety of boiling potato, about 10 medium sized
2 Large Onions Sliced into half moons or diced
3 Tbs Oil
4 Hardboiled Eggs
2 Pints Sour cream
3/4 Cup mozzarella cheese shredded
Fill a large pot with cold water and place the potatoes (skin on) in the cold water. Bring to a boil and cook until the potatoes are fully cooked. Set aside. When cool enough to handle, slice into ½ inch rounds (the short way).
While the potatoes are cooking, slice the onions into thin half moons and sautee in a large pan with oil until they are carmelized.
Once the potatoes and onions are cooked, you are ready to assemble.
Grease the bottom of a 9 by 12 baking dish.
Place a layer of potatoes on the bottom of the dish. Season the potatoes with salt pepper and paprika.
Take 1/2 of the onions and place them on top of the potatoes.
Next, layer 1/2 of the sour cream to cover the onions.
Grate 2 eggs and sprinkle them on top of the sour cream.
Continue layering – with a layer of sliced potatoes, seasoned with paprika, salt and pepper, a layer of the remaining onions and then a layer of sour cream on top of potatoes, followed by the remaining grated eggs.

Top with a final layer of potatoes, paprika, salt and pepper.
Cover and cook in the oven at 200 for 45 minutes (until the mixture is bubbling throughout). Remove from oven and sprinkle the top with the mozzarella cheese. Return to the oven and cook uncovered until the cheese is brown another 20-30 minutes.
Since this is a pretty mono-colored dish, I like to serve this with a bright fresh tomato basil salad.





szalkazs, “Rakott Krumpli (Layered Potatoes),” Heritagebackpack, accessed October 25, 2021, https://heritagebackpack.net/items/show/68.

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