Traditional Hungarian Rakott Krumpli – Layered Potato Casserole

Simple ingredients, rich flavor, true Hungarian comfort.

This dish has always been one of my all‑time favorites. When my kids were little, I made it constantly — and every single time I sliced the potatoes, eggs, or smoked sausage, I couldn’t resist sneaking a piece. By the time the casserole came out of the oven, I was usually not even hungry anymore.

Cooking in Hungary isn’t always designed for convenience. We don’t have endless varieties of potatoes or eggs lined up on supermarket shelves. We buy one type of potato — maybe new potatoes in early summer — and that’s it. And the best eggs? Always the village eggs. Whenever I had the time, I went to the market to find the old ladies in headscarves who stood there for hours, selling what they could to earn a little extra. Some things haven’t changed, even today.

Welcome to this effortless, comforting Hungarian dish — simple ingredients, honest flavors, and a recipe that never disappoints.

This Layered Potato Casserole can be a perfect lunch with the creamy sour cherry soup.

Layered Potato Casserole (rakott krumpli) – A Taste of Old Hungarian Kitchens

A classic Hungarian comfort dish made with tender potatoes, hard‑boiled eggs, smoky sausage, and creamy sour cream, baked into warm, nostalgic layers that taste like old Hungarian kitchens.

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Hungarian

Calories: 850

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1-1.5 lb potatoes or 4 – 5 big potatoes
• 5 tablespoons olive oil
• 5 – 6 oz smoked sausage, sliced (Hungarian kolbász works beautifully)
• 6 boiled eggs, sliced
• 1½ cups of sour cream
• 1 chives to taste
• 1 tbsp Salt
• 1 tbsp pepper

Equipment

• cutting board
• Chef's knife
• Wooden spoon
• Large Pot

Method

 

1. Cook the Potatoes and Eggs

   Boil the potatoes and eggs in separate pots until the potatoes are tender (20–25 minutes), and the eggs are hard‑boiled (10–12 minutes). Let cool slightly, then peel and slice both into rounds.

   Slice the Sausage

   While the potatoes and eggs cook, slice the Hungarian sausage into thin rounds.

   Prepare the Sour Cream Mixture

   Whisk the sour cream with olive oil and a pinch of salt. Use this to grease the dish and drizzle between layers.

   Assemble the Casserole

   Grease a baking dish with the sour cream mixture. Layer in this order:

   – potatoes

   – drizzle of sour cream

   – eggs

   – drizzle of sour cream

   – sausage

   – finish with a final layer of potatoes.

   – add the Topping

   – pour the remaining sour cream mixture evenly over the top.

   Bake

   Preheat the oven to 200°C (390°F). Bake for 40 minutes, until the top is golden and bubbling.

   Rest and Serve

   Let the casserole rest for 10–15 minutes before serving so the layers can set.

Nutrition

Calories: 850kcal

Notes

 

• Use waxy potatoes so the layers hold their shape.
• Slice everything evenly for clean layers, and don’t skimp on the sour cream — it’s what gives the casserole its rich, velvety texture.
• Hungarian sausage adds smoky depth, but the dish is still delicious without it.
• Let it rest for a few minutes after baking so the layers settle and slice beautifully.

 

 

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