Rakott Krumpli (Hungarian Potato Casserole) Recipe

Name: The Cozy Hungarian Potato Casserole I’m Making From Now On
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Ingredients: 1 tablespoon unsalted butter, softened; 3 pounds Yukon Gold potatoes (about 8 medium potatoes), scrubbed; 3 tablespoons kosher salt, divided; 12 large eggs; 12 ounces smoked sausage (preferably dry-cured Spanish chorizo), sliced into 1/8-inch-thick rounds; 1 (16-ounce) container sour cream; 1 cup heavy whipping cream; 2 tablespoons all-purpose flour; 3/4 teaspoon freshly ground black pepper, divided; Paprika and chopped fresh dill, for garnish

Rakott krumpli is a traditional Hungarian casserole dish made from layers of sliced potatoes, hard-cooked eggs, and smoked sausage. These hearty ingredients are married together in a tangy sour cream sauce, making every bite rich and satisfying. After baking the casserole to tender perfection, it’s so creamy and soft that it’s like eating a cloud.

To make this cozy dish at home in an American kitchen, I first had to find a substitute for the traditional csabai sausage, a Hungarian spicy smoked sausage seasoned with loads of paprika, garlic, and black pepper. Dry-cured Spanish chorizo shares most of those ingredients, particularly the paprika, and is more easily found at the grocery store (though if you can find csabai or another form of Hungarian kolbász sausage, go for it!). Just make sure not to substitute uncooked Mexican-style chorizo here.

This is an ideal dish to make in the depths of winter when only the coziest, heartiest of flavors will do. The potatoes are earthy, creamy, and slightly sweet while the sausage is rich, smoky, and aromatic. The eggs add even more richness while the sour cream lends creaminess and tang. A sprinkle of bright paprika and fresh dill on top bring it all together with zesty freshness for a taste of Hungary at home.

Rakott Krumpli (Hungarian Potato Casserole) in a 9x13 casserole dish, one serving on a plate — Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Tweaking a Classic

In making some traditional versions of rakott krumpli in our test kitchen, I noticed that the sauce had a tendency to curdle when heated in the oven. Though this texture seems to be normal for this dish, we tried our best to reduce the breaking and maximize the creaminess without straying too far from the authentic recipe.

In many recipes, the sauce is made from sour cream thinned with a little milk, often with egg yolks whisked in. My tasters and I didn’t notice any flavor difference offered by adding the yolks given the strong tang of the sour cream, so I opted to leave that step out. I also swapped in heavy cream for the milk in the sauce along with some flour, which helped to stabilize the emulsion and keep the sauce creamy while still tasting authentic.

Tips for Making Hungarian Potato Casserole

Yukon gold potatoes, which have a medium starch content, are best for this recipe. They can withstand the long cooking time without falling apart. Do not substitute russet potatoes because they will likely go mushy.
Starting the potatoes in cold water ensures even cooking, while dropping the eggs into boiling water ensures easy peeling.
If you find that your casserole is browning more quickly than expected, loosely tent it with foil part way through cooking.
To make this dish ahead, you can assemble the casserole completely, then cover and refrigerate until ready to bake. Bake until heated through and bubbly.

More Hungarian Recipes

Rakott Krumpli (Hungarian Potato Casserole)

Prep Time 20 mins

Cook Time 100 mins

Total Time 2 hrs

Servings 10 servings

Yield 1 (9x13-inch) casserole

Cook Mode (Keep screen awake)

1 tablespoon unsalted butter, softened
3 pounds Yukon Gold potatoes (about 8 medium potatoes), scrubbed
3 tablespoons kosher salt, divided
12 large eggs
12 ounces smoked sausage (preferably dry-cured Spanish chorizo), sliced into 1/8-inch-thick rounds
1 (16-ounce) container sour cream
1 cup heavy whipping cream
2 tablespoons all-purpose flour
3/4 teaspoon freshly ground black pepper, divided
Paprika and chopped fresh dill, for garnish

Preheat the oven to 325°F.

Grease a 9x13-inch baking dish with the butter and set aside.
Cook the potatoes:

Place the potatoes and 2 tablespoons of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are easily pierced with a paring knife or fork, about 20 minutes.

Transfer the potatoes to a plate and let rest until cool enough to handle, about 15 minutes. (Don’t discard the water in the pot.)
Cook the eggs:

While the potatoes cool, return the pot of water to a boil over high heat. Carefully lower the eggs into the water and cook for 11 minutes, adjusting the heat as needed to maintain a gentle simmer.

Meanwhile, in a large bowl, prepare an ice bath. Once the eggs are done cooking, immediately transfer them from the boiling water to the ice bath to cool completely, about 10 minutes.
Brown the sausage:

While the eggs cool, in a large nonstick skillet, cook the sliced chorizo over medium-high heat, stirring occasionally, until lightly browned on both sides, about 5 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate. Discard the fat in the skillet.
Slice the eggs and potatoes:

Firmly tap each cooled egg on the counter until cracks form all over the shell. Peel the eggs under cold running water and discard the shells. Cut the hard-cooked eggs in half lengthwise, then slice into 1/4-inch-thick half-moons.

Slice the cooled potatoes into 1/4-inch-thick rounds.

Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Make the sauce:

In a medium bowl, whisk together the sour cream, heavy whipping cream, and flour.
Assemble the casserole:

Arrange 1/3 of the sliced potatoes evenly on the bottom of the greased baking dish. Sprinkle evenly with 1 teaspoon of salt and 1/4 teaspoon of pepper. Top the potatoes evenly with 1/3 of the sliced eggs (about 1 2/3 cups) and 1/3 of the chorizo (about 1 cup), then spread 1 cup of the sour cream mixture evenly over the chorizo. Repeat these layers two more times using the remaining potatoes, salt, pepper, eggs, chorizo, and sauce.

Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Bake:

Bake until lightly browned on top, about 45 minutes. Without removing the dish from the oven, increase the oven temperature to broil. Broil until well browned on top, about 7 minutes. Let rest for 10 minutes. Garnish with paprika and dill and serve.

Store leftovers in an airtight container in the fridge for up to 3 days.

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Nutrition Facts (per serving)
508	Calories
34g	Fat
34g	Carbs
19g	Protein

Nutrition Facts
Servings: 10
Amount per serving
Calories	508
% Daily Value*
Total Fat 34g	43%
Saturated Fat 16g	81%
Cholesterol 301mg	100%
Sodium 1546mg	67%
Total Carbohydrate 34g	12%
Dietary Fiber 3g	11%
Total Sugars 4g
Protein 19g
Vitamin C 14mg	68%
Calcium 120mg	9%
Iron 3mg	17%
Potassium 994mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.