Thursday, November 11, 2010

Hungarian Layered Potatoes & Eggs (Rakott Krumpli)

Serves: 4
2 lb potatoes
6 eggs
8 tablespoons butter
2 cups sour cream
1 teaspoon salt

Boil potatoes until fork inserted tells you it's cooked. Peel the potatoes and slice them thinly to medium.
Peel and slice the hard-boiled eggs.
Butter a casserole dish.
Put a layer of sliced potatoes in the dish and sprinkle a little salt over it. Add a layer of sliced eggs, followed by a layer of sour cream.
Continue alternating layers of potatoes, eggs and sour cream. Sour cream should be top layer.
Cover top with bread crumbs and dot with butter. Bake at 180°C (350°F) for about 30 to 40 minutes, or until bread crumbs are browned and casserole is bubbling.

The original Hungarian dish also has sausage.
You can put a layer of bacon, sausage, bacon, franks or ham.

Tags: layered potatoes recipe, potato recipe, baked layered potatoes with eggs, rakott krumpli recipe, rakott burgonya recipe, cartofi frantuzesti recipe

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