Rakott Krumpli (Potato Casserole)
This nutritious vegetable came into Europe from South
America about 1570, but was not promoted until the 1780's when the people of
Ireland adopted and became dependent upon potato crops. France and Prussia also
recognized the benefits of the potato, and soon it gained wide acceptance
across Europe before making its way back over the Atlantic to North America.
Most Hungarians eat a great deal of potatoes, and I
clearly recall the frequency of the potato dishes on my Mother's table during
and after WWII. But I also remember very vaguely that boiled potatoes were
quite often served with the dinner courses even before the War, when I was a
little girl. Later, questioning my Mom, she explained that Hungarian cooking
was somewhat influenced by the Austro-Hungarian era, as the Austrian folks used
to eat potatoes with almost every meal.
After years of consuming so many potatoes, by the time I
became a teenager I revolted and refused to eat them. Of course, a few years
later I got my liking back (with the help of my growling tummy), and have
enjoyed eating them ever since.
Ingredients
- 6 medium white potatoes
- 4 hard-boiled eggs
- 1 cup of cooked and diced
ham OR 1
pound sliced smoked sausage or frankfurters
- ½ cup sour cream
- 4 tablespoons dry breadcrumbs
- ¼ cup butter
- 1 teaspoon granulated sugar
- Cooking spray
- Salt
Scrub and boil the potatoes in salted water until they
are fully cooked, but not falling apart. Drain and rinse them under running
cold water and let them stand until cool enough to handle. Peel and slice them
about ¼ inch thick.
While the potatoes are cooking preheat the oven to 350 F.
In a small frying pan melt the butter and brown the bread
crumbs with the sugar. Slice up the hard-boiled eggs.
Spray the bottom and the sides of a 2-quart baking dish
with cooking spray, and spread the bottom with half of the breadcrumbs. Layer ½
of the sliced potatoes and sprinkle with salt.
Arrange the egg slices and spoon on the sour cream.
Add the meat for the next layer, and spread the rest of
the potatoes on the top.
Sprinkle with salt.
Spoon on the leftover bread crumbs and bake the casserole
uncovered for 25-30 minutes.
Serve directly from the baking dish.
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