Rakott Krumpli || Hungarian Layered Potato ???????? ????????
Hungarian Layered Potato or Rakott Krumpli
Rakott Krumpli (Hungarian Scallop Potatoes)
Rakott Krumpli (Hungarian Scalloped Potatoes)
Filling
6 large potatoes, slice
1 tbsp vegeta
1 tbsp montreal steak or chicken seasoning
3/4 milk
3/4 c sour cream
1/3 c bread crumbs
1 tsp garlic powder
1 medium onion, slice
1 c cooked beef sausage (for pizza topping)
1/2 c grated cheese
Base
2 large potatoes, slice
A generous pinch Vegeta
Topping
1 c cooked beef sausage
1/2 c grated cheese
Montreal chicken seasoning, to taste
Preheat oven 375 F
Place BASE on baking pan (lined with parchment paper)
Mix FILLING in a bowl, then place on pan, covering BASE
Spread TOPPING covering FILLING
Bake for 40 mins, covered
Take off cover, and bake for another 30 mins
#food #recipe #hungary
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...
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
My traditional Hungarian music playlist on YouTube
My Spotify playlists:
???????? ???? ????
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.
Making Hungarian Rakott Krumpli (Pleated Potatoes)
A little animated video sent to us by one of our followers Sara - showing how to make Hungarian Rakott Krumpli (Pleated Potatoes),
This was Sara's #193 course meal entry to represent Hungary. See the recipe here -
And if you want to take part in our Guinness World Record attempt for the World's Longest Tasting Menu all you need to do is upload a recipe! We're collecting 193 recipes - 1 from each country in the world - to serve at our event.
Visit our website for more details:
Hungarian Layered Potatoes (Rakott Krumpli)
This is a simple but delicious, all time favourite Hungarian dish, which is very easy to make – you just layer the ingredients and bake in the oven. To achieve the best flavour, I suggest buying the best quality ingredients you can afford – believe me, it worth it! The other key thing is the salt: use it over every layer of potatoes and eggs. It seems too much, but it brings out the true flavour of this dish.
Ingredients (for 6):
4 lbs (about 2kg) potatoes (use waxy or all-purpose type, which retain their shape)
8 eggs
3 oz(80-100g gr) smoked bacon
1 lb (450gr) Smoked Hungarian Sausage (or Chorizo)
1,1 lbs (500 gr) full fat sour cream
1 tsp Paprika
1 tbsp Vegeta (all purpose seasoning) – optional
Salt
1. In a large pot boil the potatoes with skin on until almost done. Be careful, do not overcook! It's better if slightly under-cooked (as they will cook in the oven too)
2. Make 8 hard boiled eggs
3. Cut the smoked bacon into small cubes, then cook them until golden (half-done).
4. Cut the sausage (not too thin) slices
5. When the potatoes are ready, drain them and let them cool a little
6. Peel and slice the eggs
7. Peel the boiled potatoes while they're still warm (almost hot, if you can handle them)
8. Not too thinly slice all the potatoes, /or you can slice them directly into the tray when layering the dish.
9. Mix the sour cream with 1 tbsp of Vegeta (all-purpose seasoning). It's optional, you can use the sour cream without it. (I like it, because it gives a nice, salty flavor)
10. Preheat the oven to 350F (180 C)
11. Everything is ready – start to layer the dish!
12. Grease the baking tray with the fat from the bacon.
13. Place one layer of the sliced potatoes, then sprinkle with salt. The second layer is the sliced sausage, then one layer of sliced eggs. Cover it with the (seasoned) sour cream.
14. Repeat this one more time: potatoes, (salt), sausages, eggs, sour cream.
15. Finish it with a layer of potatoes, covered with sour cream.
16. Sprinkle the bacon pieces on top (you can add some bacon pieces between the layers too!), and also sprinkle some paprika on top.
17. Bake in the preheated oven for 40-45 minutes (until the top is nicely browned, the sausages released their fat, and the sour cream is set)
18. Let it stay and cool about 10-15 minutes, then serve.
19. You can add some extra sour cream on top, and serve some pickles on side.
20. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2017 - (all rights reserved)/