Hungarian Potato and Egg Casserole
Dive into Hungarian comfort food with this rich and hearty Hungarian Potato and Egg Casserole, or Rakott Krumpli. This classic dish layers tender russet potatoes, velvety slices of hard-boiled eggs, and smoky sausage such as kielbasa or Hungarian kolbász, all enveloped in a luscious sour cream and paprika sauce. Baked to golden perfection, this casserole is a showcase of simple yet bold flavors, accented with Hungarian sweet paprika for an authentic touch. Perfect for cozy family dinners or gatherings, this one-pan dish is easy to assemble and serves up layers of savory satisfaction with every bite. Serve it warm with a sprinkle of extra paprika for a truly traditional experience!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 6 large Eggs
- 12 ounces Smoked sausage (e.g., kielbasa or Hungarian kolbász)
- 2 cups Sour cream
- 0.25 cups Whole milk
- 2 tablespoons Butter
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika (preferably Hungarian sweet paprika)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Place the potatoes (skin on) in a large pot and cover with water. Add 1 teaspoon of salt and bring to a boil. Lower the heat and simmer for 20 minutes, or until the potatoes are fork-tender. Drain the water and let the potatoes cool until easy to handle. Peel and slice into 1/4-inch rounds.
While the potatoes cook, place eggs in another pot and cover them with cold water. Bring to a boil, then cover with a lid and remove from heat. Let sit for 10 minutes, then drain and transfer the eggs to an ice bath. Once cooled, peel the eggs and slice them into rounds.
Slice the smoked sausage into thin rounds. In a skillet over medium heat, sauté the sausage until lightly browned. Set aside.
In a bowl, whisk together the sour cream, milk, paprika, remaining 1 teaspoon of salt, and black pepper to create a creamy sauce.
Assemble the casserole by layering half of the sliced potatoes on the bottom of the prepared baking dish. Arrange half of the egg slices on top of the potatoes, followed by half of the sausage. Repeat the layers with the remaining potatoes, eggs, and sausage.
Pour the sour cream mixture evenly over the top, spreading it with a spatula or spoon to ensure even coverage.
Dot the top with small pieces of butter. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
Let the casserole rest for 10 minutes before serving. Sprinkle additional paprika on top for garnish, if desired.
Nutrition Facts
Calories |
3698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1579 mg | 526% | |
| Sodium | 8492 mg | 369% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 51.1 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 1112 mg | 86% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 7088 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
