Hungarian Recipes – Classic Potato Casserole – Danubius Hotels Group
The gastronomic series of Danubius Hotels Group shows how to make Hungarian dishes: Classic Potato Casserole. Please subscribe to our YouTube channel:
This simple but superb dish is a favourite of adults and children alike and, done right, can be prepared and consigned to the oven in next to no time.
Ingredients: 1 kg boiled potatoes, sliced // 4 hard-boiled eggs, sliced // 200 g bacon, cut into strips // 1 smoked Hungarian paprika sausage, sliced // 5-6 dl sour cream // salt, pepper // shredded cheese
Layer the ingredients in a buttered baking pan so that the potatoes are at the bottom. Cover with sour cream. Layer with sausage, eggs, and bacon, as desired, each time topping with more potatoes and sour cream and seasoning with salt and pepper. Cover the top in shredded cheese.
Bake at 200˚C for one hour. Serve hot. The casserole can be plated with additional sour cream or, for an excellent accompaniment, served with pickles such as the Hungarian yeast-fermented variety.
Tip: Because potato casserole is particularly susceptible to drying out, be sure to be generous with the sour cream, possibly adding a few spoonsful of melted fat to ensure the right degree of juiciness.
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RAKOTT KRUMPLI: Popular Traditional Hungarian Dish Recipe
In this video I show you the traditional Hungarian recipe for rakott krumpli. We'll make traditional rakott krumpli, probably the most popular Hungarian dish you can't buy in a restaurant in Hungary. This is a dish that we eat at home in Hungary, that we prepare traditionally for a Sunday lunch or a Sunday dinner. This is a dish that I prepare very frequently myself. It's one of my favourite Hungarian dishes.
Rakott krumpli is not only a strong representative of Hungarian cuisine, but also Hungarian culture. In addition, I always try to include some elements about Hungarian culture in my Hungarian teaching videos, so I hope you enjoy that aspect as well. Although this is a Hungarian cooking video, I hope you will learn a couple of new words and expressions either from the on-screen text or from watching the subtitles.
The exact quantities of ingredients don't really matter, it's more about the ratio of the four ingredients. But I have put a traditional rakott krumpli recipe below for you just in case.
Thanks for watching. x
0:00 - Intro
00:47 - Only four ingredients (Csak négy hozzávaló)
02:03 - A little bit about the history of rakott krumpli (Egy kis rakott krumpli történelem)
02:48 - Rakott krumpli in ‘Szomszédok’ (Rakott krumpli a Szomszédokban )
03:55 - Let’s have a closer look at the ingredients (Nézzük meg alaposabban az összetevőket)
06:02 - Preparing the ingredients (Az összetevők előkészítése)
07:54 - Making the layers (A rétegek összeállítása)
10:28 - The rakott krumpli is ready (Kész van a rakott krumpli)…
Music: epidemicsound.com
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Rakott krumpli recipe:
Serves 4
Ingredients:
1kg potatoes
6 eggs
400ml sour cream
250g Hungarian sausage (or similar)
Hard boil the eggs and parboil the unpeeled potatoes until they are almost fully cooked. Use separate pans for the eggs and the potatoes and add a pinch of salt to the water if you like. Remove the shell from the eggs once they’re cooked and slice them. Gently peel the skin off the boiled potatoes and slice them. Slice the sausage and lightly fry on both sides (if they’re Hungarian sausages, no need to use extra oil for frying). Fry for about a minute on each side. Grease a gratin dish with the fat from the sausages (or use butter or oil).
Preheat the conventional (not-fan assisted) oven to 180℃.
Start by arranging half of the potato slices evenly in the base of the gratin dish. Ensure that they are slightly overlapping and that they are lying mostly flat. Sprinkle with a pinch of salt. Next add half of the eggs, then half of the sausages. Add some dollops of sour cream, then repeat the layering: one third of the potatoes, the other half the eggs, and the sausages. Add a couple more dollops of sour cream. Finish with a final layer of potatoes, slightly overlapping. Cover with sour cream.
Place in the preheated oven for about 40 minutes. The rakott krumpli is ready when the sour cream has cracked a bit and browned in places.
Hungarian Layered Potato and Sausage Casserole-Kolbaszos Rakott Krumpli RECIPES are now BELOW
If you get the right sausage for this Hungarian Layered Potato and Sausage Casserole recipe, you will attain the most successfully delectable, extremely delicious, classic, very popular Hungarian meal.
Looking at the recipe, it may look time-consuming. However, trust me once you follow along systematically, you will see it takes no time at all and it will be a cinch for you the next time. How do I know there will be a next time? Because, you will be addicted from the first bite.
Ingredients:
8 large red or white skin table potatoes, sliced
9 hard boiled eggs
2 1/2 tsp. butter (for a pan or casserole dish)
2 1/2 cup regular sour cream
1/4 cup cold milk
2 sticks half-dry, thinly sliced smoked Hungarian smoked paprika sausage or Hungarian Debreceni. (If not, try for some other paprika sausage, which is the best for this dish.
Look on bottom of page for instances)
2 tsp. garlic powder
2 1/2 tsp. table salt
1/2 tsp. ground black pepper
3 thin slices of smoked bacon (optional)
Prepare the Smoked Bacon:
Cut or dice 3 thin slices of smokes bacon into tiny pieces. Place in a pan and fry until it just turns color, then immediately shut burner off and set the pan aside. (It will continue to cook in its own heat)
After it cools, separate the bacon bits and fat. Set aside
There will be about 2 tbsp. smoked fat, plus the bacon bits
Preparation:
I prepare my ingredients as my mother did and what I found to be convenient to me. I don’t know if it saves time, but it makes layering the ingredients a lot smoother.
1) Peel, wash and slice the potatoes roughly 3/8-inch rounds.
Rinse again after slicing & cover with plenty of cold water. Add 1 tsp. garlic powder and 1 tsp. salt
Cook under medium heat until NEAR tender, about 15 minutes.
(15 min. from when you see water starting to warm)
2) When done, gently drain the hot water, leaving it in the pot.
Cover with a lid and set aside.
3) Rinse eggs and put them in a large pot. Cover with more than enough cold water (1-2 above the eggs) add a tsp. salt. Hard-boil them uncovered to a full boil over medium heat. When it comes to a boil, turn OFF heat, keeping pot on the burner, you can now cover them and let rest for 15-20 minutes.
After that time, peel the eggs under cold running water and make sure it is clean of all shells. Set aside. (Do not slice until ready to layer.)
4) Preheat oven at 350F
5) Use a deep med. size baking pan or casserole dish. The one used in this recipe is a 9 in x 7 in at least 3 inches deep. Generously butter or oil the bottom, corners and sides. Set aside.
6) Slice the sausages thin. Set aside.
7) In a measuring cup, mix together 2 ½ cups of sour cream, 1/4 cup milk and half a teaspoon of garlic powder. Set aside.
Layering:
1) Put the buttered casserole dish in front of you.
Dribble a teaspoon of smoked bacon fat and distribute a half of the bacon bits around the bottom of the dish.
(it is tastier with this bit of bacon and fat, but it is optional and you can continue without them)
2) Next, arrange a layer of sliced potatoes to cover the bottom of dish and dribble another teaspoon of bacon fat over them. Sprinkle with salt, then pepper and garlic powder.
3) Gently, slice four, or (half) the eggs, 3/8 of an inch thick, as you lay them over the potatoes one by one. (Careful of slicers, the cuts may be too thin).
To prevent eggs from sticking, dip the knife under cold water before each slice. Continue until you have covered the potatoes with half of the eggs.
4) Scatter half of the bacon bits and fat that is still remaining over the eggs, then sprinkle with salt, pepper and garlic again.
5) Next, layer half of the thinly cut sausages over the eggs.
6) Then, drop half of the sour cream mix, a spoon at a time here and there and lightly spread it out evenly to cover the layer of sausages. (If the sausages are lifting, a quick dip of the spoon in a bit of milk or water to help ease out the spreading)
7) Repeat layering from 1- 6 finishing with the remaining sour cream as the final touch.
8) Set the layered potatoes in the middle of the preheated 350 F oven, and bake for 45-50 minutes, or until it turns a nice, light, golden brown. At the end of time make certain the potatoes are soft. After all ingredients are cooked is when all the flavours fuse together to give it that exceptional flavour.
Tip to check potatoes: Near an edge of the dish, insert a fork and you should feel if it slides in the potato easily. If not, put it back in the oven for another 5-7 min.
Tip: If you can't find a Hungarian Debreceni Kolbasz, (Debreczener Sausage) then try to buy half dry smoked paprika sausage.
In a bind the closest I found in taste to the Hungarian Debrecener Sausage, and that I like is called “DELI CART” is a pre cooked smoked sausage. My second best would be a mild flavored Chorizo sausage would also be an apt replacement.
Please enjoy...
Rakottkrumpli
Így készül a rakottkrumpli :)
Hungarian layered potato / Rakott krumpli / Картофельная запеканка
How to make Hungarian Layered Potatoes - Rakott Krumpli
Rakott Krumpli is a very simple Hungarian dish. It is similar to the Italian Lasagna and the Greek Mousaka as they are all layered: some type of protein (meat, eggs) layered with carbohydrate (potatos or pasta) with some kind of a gluing agent (tomato sauce, sour cream, etc)
a few things to note:
1. The meausrements are approximate. You might have some left overs ad later you might fine that you want more meat or sour cream.
2. speaking of sour cream: in Hungary it has more fat than the American version. One way to fix this is mx some oil with the sour cream before you use it.
3. Hungarian bacon is very fatty. If you don't have it, try to find bacon that is not sliced, is smoked and has a lot of fat.
4. Hungarian sausage is a wonderful thing, whether you cook with it, eat it with bread or sneak it out of the refrigerator by itself (I know this one from experience). If you can;t get any, you use any European sausage (for example Russian or Polish from an ethnic store), or worst case, Italian sausage. You can also use ground beef.
5. Before you put this dish in the over, everything has been cooked, so you do't need to bake it for a long time, it's more so that the everything becomes one.
Recipe - for approximately 6 people, or 4 very hungry ones.
6 large potatoes
6 eggs
0.4 lb Hungarian bacon (or more)
0.5 lb Hungarian sausage or equivalent
24 oz. or 1 large jar of sour cream
1 cup of shredded white cheese (not hard), such as Mozzorella or Jack
Directions:
Layer everything as you see it in the video, top with cheese. IF you have left over bacon, spread that over the top. Bake at 400 F for about 25 minutes or until the cheese is golden brown.
And that's it! Enjoy !