This is Speedy’s second attempt at making this very popular Hungarian dish. The first time, he did it the traditional way with sliced potatoes and sausages. The potatoes didn’t cook very well, the sausages weren’t salty enough so the dish turned out rather bland. This time, he made some modifications. The potatoes were grated instead of sliced, he used bacon and he sprinkled grated mozzarella on top. Not exactly authentic rakott kumpli anymore but we liked the second version much, much better.
What exactly is rakott krumpli? It is a baked potato casserole layered with hard-boiled eggs and ham or sausage bits or slices. The top is sprinkled with paprika which gives the dish a smoky and peppery aroma and flavor. Despite the very foreign sounding name which I’m not sure we’re pronouncing correctly, rakott krumpli is not difficult to prepare and is very comforting to eat — much like what a grandmother would prepare for a family. Not that I’m calling Speedy a grandmother. But he sure knows how to choose dishes to cook.
Here’s how Speedy made his version of rakott krumpli.
Start by grating boiled and peeled potatoes.
Hard-boiled eggs are chopped.
And then, there’s bacon fried until browned.
The sauce is made with sour cream and chopped onion.
Once you have all the layers prepared, prep your baking dish. In our case, ramekins. The bottom and sides were smeared with butter.
Now, the assembly. The first layer consists of the grated potatoes. The chopped eggs are spread over the potatoes.
The chopped bacon goes on top of the eggs.
Sour cream is spread over the bacon.
And the potato-egg-bacon-sour cream layers are repeated a second time.
Grated cheese sprinkled with paprika form the topping.
The ramekins go into the oven for 20 to 25 minutes until the cheese melts and the filling is bubbly.
A la Rakott Krumpli (Hungarian Potato Casserole)Print Pin
- 500 grams potatoes
- 200 grams salty bacon
- 3 hard-boiled eggs
- 1 cup sour cream
- 4 tablespoons chopped onion
- 1 cup shredded mozzarella
- 2 tablespoons butter softened
- 4 generous pinch ground paprika
- salt optional
- Rinse and scrub the potatoes. Put in a pan, pour in enough water to cover and boil for about 10 minutes. You’re NOT cooking the potatoes through — when you insert a knife at the center, there should be substantial resistance after 10 minutes of cooking. Drain and cool.
- While the potatoes cool, prepare the rest of the ingredients.
- Chop the bacon and fry. How crisp you want it is up to you. Drain on paper towels.
- Stir the chopped onion into the sour cream.
- Roughly chop the eggs.
- Peel the potatoes and grate coarsely. Optionally, sprinkle with salt.
- Butter the inside of four ramekins.
- At this point, you should start preheating the oven to 350F.
- Cover the bottom of the ramekins with some of the grated potatoes.
- Top the potatoes with some of the chopped eggs.
- Top the eggs with the bacon.
- Spread a dollop of sour cream over the bacon.
- Repeat the layers.
- Sprinkle grated cheese over the second layer of sour cream. Sprinkle some ground paprika over the cheese.
- Bake in a preheated 350F oven for 20 to 25 minutes or until the cheese is melted and the mixture bubbles around the edges.
- By the time the casserole is done, the potatoes and eggs have absorbed the sour cream and all the wonderful goodness of the bacon. Speedy's version of rakott krumpli is delicious!
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