Rakott krumpli (Hungarian layered potatoes with eggs)
Hungarian comfort food: sliced potatoes, hard-boiled eggs and buttery onions layered with sour cream and baked until bubbling.
- 80 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.46 a serving
- 530 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 lb Yukon Gold potatoes, scrubbed, left whole
- 6 large eggs
- 2 tbsp butter, divided
- 1 yellow onion, thinly sliced
- 1½ cups sour cream
- ¼ cup milk
From your pantry
- 1½ tsp salt, divided
- ½ tsp black pepper
- 1 tsp paprika
Each serving has about 530 calories, 17 g protein, 50 g carbs and 30 g fat, and costs about $2.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No sour cream? Plain Greek yogurt works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
Put the whole potatoes in a pot, cover with cold water, add 1 teaspoon salt and .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
over medium until a knife slides in but they still hold firm, 20 to 25 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 22 min
Dolly’s tip: Stop while they’re a little firm. They cook more in the oven and soft ones crumble when you slice them.Meanwhile, lower the eggs into a of water and boil for 10 minutes, then cool them in cold water and .
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
High heatTimer: 10 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
1 tablespoon butter in a over medium heat and cook the onion until soft and , about 8 minutes. the oven to 375°F.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Medium heatTimer: 8 min
the potatoes and let them cool enough to handle. off the skins with a knife and cut the potatoes and eggs into ¼-inch slices.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Stir together the sour cream, milk, pepper and ½ teaspoon salt.
Rub a 2-quart baking dish with the rest of the butter.
Layer a third of the potatoes, half the eggs and onions and a third of the sour cream.
Repeat, then finish with potatoes and sour cream.
Dust the top with paprika and until bubbling and lightly , 30 to 35 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 32 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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