Rakott Krumpli - Hungarian Layered Potato Bake
Rated 4.4 stars by 23 users
Servings
4
Prep Time
30 minutes
Cook Time
90 minutes
Rakott krumpli recipe for making Hungarian layered potatoes. This easy oven-baked potato gratin of crispy potatoes is one of the best comfort food dishes. A popular weekend staple, it is given an irresistible gourmet touch by adding venison salami, infusing the dish with a rich meaty paprikash flavour.
Ingredients
- 1200g potatoes (ideally Maris Piper variety)
- 250ml crème fraîche
- 8 eggs
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250g salami
- 50g butter
- salt
Directions
Boil the potatoes skin-on until tender. Let them cool, then peel and slice into 0.5cm discs.
Hard-boil the eggs for 10 minutes, then peel and slice thinly. Use an egg slicer if you have one. Also, cut the salami into thin discs.
Lightly butter a deep baking dish. Start layering by placing a third of the sliced potatoes at the bottom of the dish. Place half of the sliced eggs on top of the initial layer, then another third of the potatoes. Season with salt.
Add a new layer using the second half of the sliced eggs, followed by the salami slices.
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Top off with a layer of the remaining potatoes, then cover with crème fraiche.
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Cover with a lid or kitchen foil, and place in an oven pre-heated to 180 C°, then bake for 45 minutes.
Remove the covering and bake at 180 C° for another 20-30 minutes, until golden brown.
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Serve with some additional crème fraîche and a side of gherkins or pickles.
