Rakott krumpli is a traditional Hungarian casserole dish made from layers of sliced potatoes, hard-cooked eggs, and smoked sausage. These hearty ingredients are married together in a tangy sour cream sauce, making every bite rich and satisfying. After baking the casserole to tender perfection, it\u2019s so creamy and soft that it\u2019s like eating a cloud.\u00a0\n<\/p>\n
To make this cozy dish at home in an American kitchen, I first had to find a substitute for the traditional csabai sausage, a Hungarian spicy smoked sausage seasoned with loads of paprika, garlic, and black pepper. Dry-cured Spanish chorizo shares most of those ingredients, particularly the paprika, and is more easily found at the grocery store (though if you can find csabai or another form of Hungarian kolb\u00e1sz sausage, go for it!). Just make sure not to substitute uncooked Mexican-style chorizo here.\n<\/p>\n
This is an ideal dish to make in the depths of winter when only the coziest, heartiest of flavors will do. The potatoes are earthy, creamy, and slightly sweet while the sausage is rich, smoky, and aromatic. The eggs add even more richness while the sour cream lends creaminess and tang. A sprinkle of bright paprika and fresh dill on top bring it all together with zesty freshness for a taste of Hungary at home.\n<\/p>\n
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Simply Recipes \/ Photo by Victor Protasio \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Christina Daley<\/p>\n
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Tweaking a Classic <\/span> <\/h2>\n
In making some traditional versions of rakott krumpli in our test kitchen, I noticed that the sauce had a tendency to curdle when heated in the oven. Though this texture seems to be normal for this dish, we tried our best to reduce the breaking and maximize the creaminess without straying too far from the authentic recipe.\u00a0\n<\/p>\n
In many recipes, the sauce is made from sour cream thinned with a little milk, often with egg yolks whisked in. My tasters and I didn\u2019t notice any flavor difference offered by adding the yolks given the strong tang of the sour cream, so I opted to leave that step out. I also swapped in heavy cream for the milk in the sauce along with some flour, which helped to stabilize the emulsion and keep the sauce creamy while still tasting authentic.\n<\/p>\n
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Tips for Making Hungarian Potato Casserole <\/span> <\/h2>\n
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Yukon gold potatoes, which have a medium starch content, are best for this recipe. They can withstand the long cooking time without falling apart. Do not substitute russet potatoes because they will likely go mushy.\u00a0<\/li>\n
Starting the potatoes in cold water ensures even cooking, while dropping the eggs into boiling water ensures easy peeling.<\/li>\n
If you find that your casserole is browning more quickly than expected, loosely tent it with foil part way through cooking.<\/li>\n
To make this dish ahead, you can assemble the casserole completely, then cover and refrigerate until ready to bake. Bake until heated through and bubbly.<\/li>\n<\/ul>\n
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Simply Recipes \/ Photo by Victor Protasio \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Christina Daley<\/p>\n
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