Kolbaszos Rakott Krumpli or Hungarian Scalloped Potatoes (Repost)

I know I’m doing a lot of Hungarian recipes lately but it turns out my Yugoslav-Romanian mom cooked several dishes which have both Romanian and Hungarian versions. This Polish sausage, hard boiled egg and potato casserole dish is a re-post of one from the early days of my LiveJournal, because it’s unlikely that new visitors (to my blog, to be honest) are going to scroll back through the LJ posts and run across it.

Here’s a screen cap of one of the assembly pictures from that post cause the original pictures are ‘somewhere’ on one of my many archive cd/dvd disks. The raw potatoes sliced much more neatly than the cooked ones I used below.

So, here’s a slightly modified version of “Kolbaszos Rakott Krumpli” or Hungarian Scalloped Potatoes

And a quick and dirty Hungarian language lesson:

Kolbaszos – sausage ie kielbasa or kolbasz
Rakott – pleated or layered
Krumpli – potatoes

Not the prettiest of dishes but you’ll honestly want to finish the entire casserole by yourself. It’s the ultimate comfort dish for an Eastern European. Maybe it will become yours too.

Kolbaszos Rakott Krumpli or Hungarian Scalloped Potatoes – serves 4

4-6 hard boiled eggs, peeled and sliced across
1/2-1 lb kielbasa (or Polish) sausage, skin removed and sliced thinly
4-6 medium potatoes, boiled in the skin until tender, then peeled, sliced about 1/4 inch thick
~1/2 cup sour cream and ~1/2 cup milk **
salt (1 tsp) and pepper (1/2 tsp), to taste

** You can reduce the milk quite a bit if you don’t want to POUR the sour cream, salt and pepper mixture over the casserole but prefer to spoon it over each potato layer for seasoning. Since, my mom used raw sliced potatoes which were cooked in the milk, she had to use enough milk to almost cover the potatoes.

Lightly oil a large casserole dish as the milk really sticks.

Stir together the milk and sour cream until you get a smooth mixture. Add the salt and pepper and mix in as well.

Place an even layer of the potato slices on the bottom of the casserole dish, then add a layer of the sausage and then hard boiled egg slices. Repeat ending with the last of the potato slices. Pour the seasoned milk and sour cream mixture over the potatoes.

Bake tightly covered at 350 deg F for 1 hr. Remove the lid and continue baking until the potatoes on top are golden brown. (I know I should have baked it for another 15 minutes for a better picture … but I just couldn’t wait to dig in.)

Serve with a green salad.

NOTES: Some Hungarians saute one large sliced red onion in oil or butter, cool and mix it in with the sour cream before adding both to the casserole.

You may sprinkle bread crumbs over the bottom of the casserole dish before adding the first layer of potatoes. Hungarian paprika mixed with a bit of sour cream may be spooned over the top before baking. Or another sprinkling of bread crumbs if you like a crunchy top.

Polish sausage can be replaced with any smoked cooked sausage. If I was using a fresh sausage though, I’d put them on top of the casserole so they could cook and render the fat down into the potatoes. If you can get hold of dried Hungarian sausages, spicy or mild, slice and use those instead.

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7 thoughts on “Kolbaszos Rakott Krumpli or Hungarian Scalloped Potatoes (Repost)

  1. A Hungarian friend once invited us for dinner and was ashamed she didn’t know much cooking (she hardly ever cooked), serving us this dish. It was absolutely delicious of course! It was a great idea to repost it! Some recipes need to feature more often than once on our blogs…

    1. It’s a simple ‘peasant’ dish but a wonderful meal for anyone to put on their table. Your friend shouldn’t have been embarrassed to serve it.

      Since I started my blog, I get a lot more new people visiting. My LJ is visited by a few only from the days that LJ was ‘the thing’. And I was really proud of those early posts of recipes. I think they were among the most challenging that I tried. 🙂

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