Rakott Krumpli (Hungarian Layered Potatoes)

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Described as "comfort food".Only four ingredients. Very rich. Easy to prepare, tastes wonderful. Don't be suprized if people beg you for the recipe.


  1. Boil peeled potatoes until fork inserted tells you it's cooked.
  2. Boil eggs until hardboiled.
  3. Slice potatoes to form medallions.
  4. Slice eggs.
  5. In casserole dish, layer butter, sour cream, potatoes and eggs until used up.
  6. Sour cream should be top layer.
  7. Cover, put in 350 degree oven for about 1 hour or until brown.
  8. Add salt to taste and enjoy.
  9. Best if eaten fresh.


Most Helpful

I have been eating this dish since I was a child. I have started to make it even more sinful by adding American cheese slices in between the layers - so yummy! Although if you use the cheese, it doesn't need the butter or salt, so I guess it's not that much worse than the original version. The cheese melts and runs together with the sour cream, creating a scrumptious gooey "sauce". True comfort food, even when made with reduced fat sour cream! If there are ever any leftovers, I refrigerate and rewarm in the microwave for lunch the next day, and it's just as delicious. My family loves this - we eat a lot of it on Passover! It never occurred to me that you would put meat in here, it is so delicious this way.

Cook+Princess January 03, 2011

This recipe is really nice, a good foray into easy to make typically Hungarian type of fair - very starchy, hearty, layered with nice fats (sour cream, butter). Typically this is made with a lot of meats; bacon, sausage, etc. but I like it a LOT as is, and I don't eat pork or milk and meat, and I think the dish was terrific as is! Split it with a friend and she thought it was really good too. I made one addition the recipe - I added green olives in. It works, if you like olives. I am sure you can add/subtract things as you like, but the base recipe is great (and simple, cheap, easy, etc.)!

Mivashel February 21, 2009

This recipe is one of those over-the-top-heart-attack-risk-in-a-dish kind of things. It is SOOOOO rich that it is scary. My husband and guests gobbled it up. I was almost afraid to try it, floating as it was in layers of butter and sour cream. Eventually I couldnt resist. While I forced myself not to eat the whole casserole (not easy), even a small serving was delicious. While it is too fatty for everyday fare, it is a magnificent rare treat. Thanks!

Sarah Chana May 24, 2007

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