Go Back

Layered Potatoes - Rakott Krumpli

Prep Time 1 hour
Cook Time 45 minutes

Ingredients
  

  • 6 large baking potatoes with skin cooked in a pot until tender but still firm. Let these cool. Peel and slice.
  • 12 eggs hard boiled. Cool in ice water. Peel. Slice.
  • 2 packages Hungarian style smoked kolbász sliced to 1/4 inch, cut in half, and pan fried a little to release the amazing aroma and fat. We use a combination of both hot and mild kolbász.
  • 2 pints of sour cream
  • 1/2-1 cup milk
  • Lawry’s Seasoned Salt
  • Hungarian paprika

Instructions
 

  • This does not cook down so finding a casserole dish that is a little bigger would be helpful.
  • Place 2 or so sliced potatoes, 4 sliced eggs, and 1/3 of the sliced kolbász in the bottom of the pan.
  • Sprinkle Lawry’s seasoned salt (we use it on most everything) and 1 cup of sour cream thinned out with a 1/4 – 1/3 c of milk just so the sour cream isn’t so gloppy.
  • Repeat this procedure 2 more times.
  • Sprinkle the top with some beautiful Hungarian paprika. Some people really like a lot of sour cream. You are going to just have to adjust things until they are the way you like/remember them.
  • Cover and bake for 30 minutes at 350 degrees. Take off the cover and bake for an additional 10-15 minutes or until done.