If you wanted me to list my top 3 comfort foods, this would be right up there for sure. What can be better than potatoes cook in their skin then peeled and sliced, rings of hard boiled eggs, and smokey kolbasa, all layered and bathing in a bubbling sour creamy dreamy sauce? It's the kind of meal that keeps your fork sneaking back to the pan for just one more shameful bite. Why can't food this delectable be tops on the health food charts?! This is not the meal you look for when you're counting calories and trying to whittle away the "muffin" you grew over the holiday! But it is the meal you're looking for when winter's arctic blast has you chilled to the bone and you need a lavish plate of potato pleasure to wipe away winter blues.
More than just a nod to my Hungarian heritage, this casserole is the stuff of happy childhood memories; a table set for 10, the din of sibling chatter and a fork full of satisfaction! It was a favorite then, and still remains at the top of the greatest eats list.
Although I will be giving you the recipe in it's shameless carb' and calorie rich, unctuous original form, you can lighten things up by skipping the meat and/or eggs, bringing in spinach or broccoli, or even making the bechemel with part chicken stock instead of milk. Regarding the sour cream, however, it just wouldn't be the same without it!
Although I will be giving you the recipe in it's shameless carb' and calorie rich, unctuous original form, you can lighten things up by skipping the meat and/or eggs, bringing in spinach or broccoli, or even making the bechemel with part chicken stock instead of milk. Regarding the sour cream, however, it just wouldn't be the same without it!
Hungarian Potato Casserole
aka "Rakot Krumpli"
9" x 13" casserole
3 lbs red potatoes, cooked in the skin, cooled and peeled
8-10 hard boiled eggs, peeled
1 lb Kolbasa sausage, (or ham) sliced
4 Tb butter
3 Tb flour
3 cups milk
1 cup sour cream
1/2-1 tsp salt
pepper to taste
To make the Bechemel Sauce, in a medium sauce pan, melt butter and stir in the flour, letting it cook for about a minute. Very gradually, add the milk while stirring with a whisk, and bring it to a boil. Reduce heat and simmer for a few minutes. Remove from heat. Add salt and sour cream, whisking well to completely incorporate. Do not return to a boil. Set aside.
Butter a large casserole dish. Set over to 350 degrees.
In the buttered casserole dish, slice and layer half of the potatoes. Sprinkle a bit of salt and pepper over the potatoes. Slice and layer the hard boiled eggs over the potatoes. Layer the sliced kolbasa over the eggs. Slice and layer the rest of the potatoes over the kolbasa to cover completely.
Slowly pour the reserved sour cream bechemel sauce over the entire casserole and shake pan to force the sauce through the layers. Bake in a 350 degree oven for about 45 minutes. When the casserole is bubbling and beautifully browned, it's done!
Serve with a simple salad, or a light vegetable.
aka "Rakot Krumpli"
9" x 13" casserole
3 lbs red potatoes, cooked in the skin, cooled and peeled
8-10 hard boiled eggs, peeled
1 lb Kolbasa sausage, (or ham) sliced
4 Tb butter
3 Tb flour
3 cups milk
1 cup sour cream
1/2-1 tsp salt
pepper to taste
To make the Bechemel Sauce, in a medium sauce pan, melt butter and stir in the flour, letting it cook for about a minute. Very gradually, add the milk while stirring with a whisk, and bring it to a boil. Reduce heat and simmer for a few minutes. Remove from heat. Add salt and sour cream, whisking well to completely incorporate. Do not return to a boil. Set aside.
Butter a large casserole dish. Set over to 350 degrees.
In the buttered casserole dish, slice and layer half of the potatoes. Sprinkle a bit of salt and pepper over the potatoes. Slice and layer the hard boiled eggs over the potatoes. Layer the sliced kolbasa over the eggs. Slice and layer the rest of the potatoes over the kolbasa to cover completely.
Slowly pour the reserved sour cream bechemel sauce over the entire casserole and shake pan to force the sauce through the layers. Bake in a 350 degree oven for about 45 minutes. When the casserole is bubbling and beautifully browned, it's done!
Serve with a simple salad, or a light vegetable.
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