Rakott Krumpli (Hungarian Layered Potato Bake)

Method

1. Scrub the potatoes and put them, unpeeled, in a 20 cm pot. Cover with cold water by 2 cm, add half the salt and bring to a boil on medium-high heat. Cook for 22 min, until a knife slides in with just a little resistance; they should stay firm enough to slice. Drain and let them cool until you can handle them.

   Add in this stepWaxy potatoes 550 gSalt ¾ tsp

   medium-high heat

2. Meanwhile lower the eggs into a small pot of boiling water and cook on medium heat for 10 min. Move them straight into cold water so they are easy to peel.

   Add in this stepEggs 2

   medium heat

3. Peel the potatoes (the skins slip off easily while warm) and cut them into 5 mm slices. Peel and slice the eggs 5 mm thick, and slice the sausage thinly. In a bowl, stir the sour cream with the milk, the rest of the salt and some black pepper until smooth and pourable.

   Add in this stepSmoked sausage (Hungarian kolbász or similar) 120 gSour cream (20% fat) 200 gMilk 40 mlSalt ¾ tspBlack pepper to taste

4. Preheat the oven to 190 °C. Grease a baking dish with some of the butter.

   Add in this stepButter 6 g

   oven

5. Build the layers in the 20×15 cm dish: a third of the potatoes, half the sausage, half the egg and a third of the sour cream; repeat; finish with the last of the potatoes and spread the rest of the sour cream over the top so every slice is covered. Dot with the remaining butter cut into small pieces and dust with the paprika.

   Add in this stepButter 14 gSweet paprika ½ tsp

6. Bake in the oven for 30 min, until the sauce bubbles at the edges and the top is golden in places.

   oven

7. Let it rest for 10 min before cutting; the layers settle and it slices neatly. Serve with a sharp pickle or a cucumber salad.