Hungarian Easter Potatoes

READY IN: 3hrs 20mins
SERVES: 8-10




  • 300 degree oven large oven casserole.
  • Boil potatoes with skin on, in
  • salted water until fork tender.
  • Remove from hot water and place in
  • covered bowl in fridge to cool off. Do this while hot.Bring eggs to boil, cover and remove from heat. Wait 15 minutes and place in COLD water. When cool, peel and slice THICKLY. Set aside. Meanwhile -
  • melt butter in good size saucepan. Add sliced onions and garlic. Sautee until onions are cooked but NOT browned and remove both pieces of garlic. Discard the garlic. In separate bowl, mix chicken broth and sour cream until well blended - there may be lumps of sour cream - don't worry, they will melt in as they heat up later on.
  • Peel potatoes. These get sliced into very thick slices or chunks. Set aside.
  • Assembly --
  • Place 1/4 of onions and butter in bottom of casserole; then 1/4 of potatoes and 1/4 of eggs. Sprinkle with salt, pepper and paprika. Continue to build layers until all is used. When done, stick the handle of a wooden spoon, or a table knife down through the center and wiggle to make opening larger. Make other holes as needed. Pour sour cream mix into casserole. Cover with top or aluminum foil and place in slow oven. Allow to heat through thoroughly - depending on the depth of bowl, this may take 2 or 3 hours. This can't be rushed -- if you try, the sour cream will curdle and you will develop a burned taste from the bottom. This is 100% better on the second day, so make it a day before you intend to serve. MMMMMM GOOD!
  • NOTES : With many of
  • Grandma's dishes, everyone says they just can't make it like she did, or that there's "something" missing -- it's the garlic in this one! It adds to the dish but is so subtle that you can't taste it outright.