Hungarian Potato Casserole (Printable Version)
Traditional Hungarian casserole with layered potatoes, smoked sausage, eggs, and sour cream.
# What You'll Need:
→ Vegetables
01 - 3.3 lbs waxy potatoes, peeled
02 - 1 medium yellow onion, finely chopped
→ Proteins
03 - 6 large eggs
→ Meats
04 - 10 oz smoked Hungarian sausage, sliced
→ Dairy
05 - 2 cups sour cream
06 - 3.5 tbsp unsalted butter
→ Pantry
07 - 1½ tsp salt, divided
08 - ½ tsp freshly ground black pepper
09 - 1 tbsp gluten-free breadcrumbs
# How To Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Place potatoes in large pot, cover with cold water, add 1 tsp salt, bring to boil. Simmer 18–20 minutes until tender but firm. Drain, cool, slice into ¼-inch rounds.
03 - Place eggs in saucepan, cover with cold water, bring to boil. Simmer 10 minutes. Drain, cool under cold water, peel, and slice.
04 - Melt 1 tbsp butter in skillet, gently sauté onion until translucent. Set aside.
05 - Layer one-third potato slices on bottom of baking dish. Season lightly with salt and pepper.
06 - Top with half the egg slices, half the sausage, and half the onions. Spread one-third sour cream over layer.
07 - Repeat with remaining potatoes, eggs, sausage, onions, and another third of sour cream.
08 - Finish with final potato layer, season with remaining salt and pepper, spread remaining sour cream. Dot with butter and sprinkle breadcrumbs.
09 - Bake 40–45 minutes until golden and bubbling. Let stand 10 minutes before serving.
# Expert Tips:
01 -
- Everything bakes in one dish while you sip wine and catch up with friends
- The layers create perfect bites in every forkful, no tossing or stirring required
02 -
- Letting the casserole rest for 10 minutes after baking is essential, or the layers will slide apart when you cut it
- Slice your potatoes about ¼ inch thick, any thicker and they won't cook through in the oven
03 -
- Use a sharp knife and slice the eggs with a sawing motion for the cleanest rounds
- Letting the sour cream come to room temperature makes it much easier to spread evenly