Sunday, April 4, 2010

Hungarian Rakott Krumpli

This is a traditional Hungarian dish that I learned from Steve's family. He always asks for it for his birthday meal. His mother dismisses it as "too simple". Simplicity is probably what makes it such a treat. Being a culinarian, i have tried to embellish this dish only to be told "keep it simple".

4 # small red potatoes
6 large eggs
1/2 # kolbash (Hungarian sausage...I use a hard thin salami), sliced 1/4"
1 T butter
2 T bread crumbs
1 cup sour cream
1 egg, beaten
Hungarian paprika, pepper

Preheat oven to 350 degrees

Place potatoes and eggs in stock pot. Fill with cold water. Bring to boil. Boil for 5 minutes. Strain.

Butter a large casserole dish. Coat with bread crumbs.

Mix sour cream with beaten egg. This will be the custard. Set aside.

Slice potatoes 1/4 inch thick. Line casserole with a layer (1/3) of potato slices. Using egg slicer, slice eggs. Top potatoes with 3 sliced eggs. Top with 1/2 sliced sausage. Spoon 1/3 custard over casserole.

Repeat and finish with layer of potatoes and custard.

Sprinkle with a bit of black pepper and paprika.

Bake, uncovered for 40 minutes until heated through.

This makes a great main course with a salad or can be used as a side dish. Also works well for pot luck dinners.

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