Rakott Krumpli (Hungarian Potatoes and Eggs)
Prep Time minutes 15
Cook Time 45 minutes
|Prep Time minutes 15||Cook Time 45 minutes||Passive Time||Servings people|
Rakkot Krumpli is Hungarian comfort food at its best. My husband jokes that Hungarian foods use the same few ingredients over and over in different ways, and this one is no exception. It brings together many of the Hungarian classics: sour cream, paprika, potatoes and eggs - all which come together in this creamy and delicious one dish meal. My mother used to make this for us as kids and now my children love eating this slightly modernized (sorry Mom) version of the original dish.
- 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 400 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.