Recipe: Hungarian Rakott Krumpli (layered potato, cream and sausage casserole)

RAKOTT KRUMPLI
Layered potato, cream and sausage casserole

This simple peasant dish is good only when it is thoroughly soaked with sour cream and neither too dry nor too liquid. From Debrecen, Hungary.

6 large potatoes, boiled, peeled, and sliced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 hard-boiled eggs, sliced
1 cup melted butter
2 cups sour cream
2 small Hungarian sausages, sliced (or Italian sausages)

Place about 1/3 the sliced potatoes in a buttered baking dish and sprinkle them with approximately 1/3 of the salt,pepper, and paprika. then put in half the hard-boiled eggs sliced the same way. Pour 1/3 the butter and sour cream over them and add a layer of sausages. Repeat once more, ending with a layer of potatoes. Pour the remaining butter and sour cream over the dish and sprinkle with paprika. Bake Rakott Krumpli uncovered for at least 40 minutes in a 350 degrees F. oven. Serves 4-6.