Hungarian Layered Potatoes Recipe (Rakott Krumpli)

Hungarian Layered Potatoes on a plate.

This delicious and easy Hungarian layered potatoes casserole (rakott krumpli) is one of my favorite dishes as it takes very little time and effort to make, yet, tastes so good! This Hungarian potato, egg, and sausage casserole is creamy, smokey, salty, cheesy, and sweet at the same time. Definitely, a must-try!

Why You Will Love This Recipe

  • Creamy bechamel sauce makes this potato casserole much creamier and richer than most of the other traditional Hungarian potato recipes
  • The sausage adds the smokey flavor along with umami notes that make this potato dish so scrumptious
  • Yellow potatoes used for this casserole add a sweetness that completes the flavor profile of the dish
  • White Cheddar Cheese on top of this potato casserole brings the dish together and finishes it with its rich and deep flavor
Hungarian Rakott Krumpli casserole

Ingredients Guide

  • Yellow potatoes – this type of potato is my personal favorite for this dish. Yellow potatoes are sweet on their own and add to the dish rather than take away from it. You will need to be careful not to overcook the potatoes as they will fall apart easily and lose some of their natural flavors.
  • Smoked sausage – here you have freedom for imagination and experimentation! There are plenty of different smoked sausage types, choose the one you like the most (you can even go with spicy!).
  • Eggs – we traditionally use hard-boiled chopped eggs for this recipe.
  • Onions – yellow onions are my go-to for this casserole, but you can experiment with red or white onions if you like!
  • Bechamel sauce – all you need to make this scrumptious sauce is butter, flour, milk, and a few add-ins like garlic, ground nutmeg, salt, and pepper.
  • White Cheddar Cheese – I use Irish cheddar for this recipe, yet, you are free to go with your favorite cheese type. Cheddar has a strong flavor that makes the flavors shine even more!

Ingredients

ingredients for rakott krumpli (1)
  • 6 medium yellow potatoes
  • 1 big or 2 medium smoked sausages
  • 1 onion
  • 5 eggs
  • 70 grams (1/3 cup) butter
  • 70 grams (1/2 cup) flour
  • 700 ml (3 cups) milk (I use 2.8%)
  • 3 garlic cloves
  • a pinch of nutmeg
  • salt and pepper to taste

Step by Step Recipe

Step 1 – Boil and chop the potatoes

Place the potatoes into a large pot, place them on the stove on high heat, and cover them with cold water (cold water will ensure an even cook-through). You don’t need to either peel or cut the potatoes before boiling – this way you ensure minimal flavor loss! Boil your potatoes for about 20-25 minutes or until a fork comes through easily. When the potatoes are done, place them under cold water to cool down. After the potatoes are at room temperature you can peel them by simply pulling the skins off with your hand or with a knife. Slice the potatoes into round pieces and set them aside.

Step 2 – Boil and chop the eggs

While the potatoes are boiling you can boil the eggs. Place the eggs into a medium size pot and cover with cold water. Bring to a boil and cook the eggs for 10 minutes. Turn the heat off and place the eggs under cold water to cool down. Once cooled, peel the eggs and slice them into small pieces.

Step 3 – Make the bechamel sauce

While the eggs and the potatoes are cooking you can start working on your bechamel sauce. Place the butter into a medium size saucepan and set on the stove at low-medium heat. Make sure the butter down burn as it melts. Once the butter has melted, add the flour and stir with a rubber spatula or a whisk to prevent lumps from forming.

Once the mixture has been incorporated, pour the milk in and continue stirring. You can bring the heat up a bit at this point to speed up the process, just make sure your milk doesn’t burn on the bottom. Once you see that the sauce is starting to thicken add chopped or grated garlic, ground nutmeg, salt, and pepper. Continue stirring until the sauce is at the desired thickness, then turn the stove off and set the sauce aside.

Step 4 – Chop the onion and the sausage

Chop the onion and the sausage as you see in the picture and set them aside.

Step 5 – Assemble the casserole

Time to assemble the casserole! Spread a little bit of bechamel sauce on the bottom of the baking dish. Then, place the first layer of potatoes, eggs, sausage, and cover with a layer of bechamel sauce (use a spoon or a spatula to carefully spread the sauce across the dish). Repeat all the layers once again, then cover with shredded cheese on top. If you have any leftover ingredients, you can place them on the top first, and then add the cheese.

Step 6 – Bake the casserole

Place the casserole into a preheated oven at 350F (170C) and bake for about 20 minutes. During baking the sausage lets its juices out, the bechamel sauce penetrates into the rest of the ingredients, and the cheese melts creating a flavorful top for your dish. Once the casserole is baked through, serve it as soon as you’d like to!

cFinished Hungarian Layered Potato Casserole

Serving Suggestions

  • Traditionally this Hungarian potato dish is made with sour cream, but since we used a different sauce, feel free to add some sour cream on the side when you serve the potatoes!
  • Pickles are also a great addition to this layered potato casserole.

Tips for Success

  • Place potatoes and eggs on the stove first, so that they are done by the time you finish preparing the rest of the ingredients.
  • Use a good quality cheese as it will add to the overall flavor of the dish.
  • White (or yellow) potatoes are my personal favorite for casserole as they have a naturally sweet flavor.
  • Add hot pepper or jalapenos to the dish for a spicy version and serve with sour cream!
Hungarian Layered Potatoes casserole

Frequently Asked Questions

Can You Freeze the Layered Potatoes Casserole?

You can freeze this layered potato casserole, but once you thaw it, the potatoes might become mushy, and grainy, and release extra water. So, while it is not recommended to freeze this Hungarian dish, you can still try and let me know how it worked for you!

What Potatoes are Best for Casseroles?

White or yellow potatoes taste best in casseroles, but you can use any kind you have on hand, it is not going to spoil your dish!

What Sausage is Best for this Potato Casserole?

Smoked sausage is your best bet! The better the quality of the product, the better the end result. However, I have made this Hungarian potato dish with the cheapest smoked sausage I could find in the store and it still tasted amazing, thanks to the luscious bechamel sauce and rich Irish cheddar cheese on the top!

Do You Have to Put Sour Cream into the Potato Casserole (Rakott Krumpli)?

Traditionally, this potato casserole is made with sour cream instead of bechamel, while some people add sour cream to their bechamel sauce. I personally don’t like the texture and flavor of baked sour cream in this dish and rather prefer the creamy bechamel that spreads its garlicky flavor across the casserole layers.

Can You Make Hungarian Layered Potato Casserole with Ground Meat?

You can experiment and swap the smoked sausage for ground meat or any other type if you’d like to, but it will affect the overall flavor of the dish.

Other Delicious Recipes You Will Love

What’s Next?

Have you made this Hungarian potato casserole at home? I would love to see! Tag me on Instagram @natashashome_ and I would love to share your creations in my stories! If you have any questions, leave them in the comment section below.

Finished Hungarian Layered Potato Casserole

Hungarian Potato Casserole (Rakott Krumpli)

Natasha
Delicious potatoes layered with smoked sausage, eggs, onions, bechamel sauce are covered with a thick layer of rich melted cheese for you and your damily to enjoy!
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Boiling Potatoes 20 mins
Total Time 1 hr
Course Main Course
Cuisine Hungarian
Servings 6 portions
Calories 300 kcal

Equipment

Ingredients
  

  • 6 medium yellow potatoes
  • 1 big or 2 medium smoked sausages
  • 1 onion
  • 70 grams (⅓ cup) butter
  • 70 grams (½ cup) flour
  • 700 ml (3 cups) milk
  • 3 garlic cloves
  • a pinch of nutmeg
  • salt and pepper to taste

Instructions
 

  • Place the potatoes into a large pot and cover them with cold water (cold water will ensure an even cook-through). You don’t need to either peel or cut the potatoes before boiling – this way you ensure minimal flavor loss! Boil your potatoes for about 20-25 minutes or until a fork comes through easily. When the potatoes are done, place them under cold water to cool down. After the potatoes are at room temperature you can peel them by simply pulling the skins off with your hand or with a knife. Slice the potatoes into round pieces and set them aside.
  • While the potatoes are boiling you can boil the eggs. Place the eggs into a medium size pot and cover with cold water. Bring to a boil and cook for 10 minutes. Turn the heat off and place the eggs under cold water to cool down. Once cooled, peel the eggs and slice them into small pieces.
  • While the eggs and the potatoes are cooking you can start working on your bechamel sauce. Place the butter into a medium size saucepan and set on the stove at low-medium heat. Make sure the butter down burn as it melts. Once the butter has melted, add the flour and stir with a rubber spatula or a whisk to prevent lumps from forming.
  • Once the mixture has been incorporated, pour the milk in and continue stirring. You can bring the heat up a bit at this point to speed up the process, just make sure your milk doesn’t burn on the bottom. Once you see that the sauce is starting to thicken add chopped or grated garlic, ground nutmeg, salt, and pepper. Continue stirring until the sauce is at the desired thickness, then turn the stove off and set the sauce aside.
  • Chop the onion and the sausage as you see on the picture and set them aside.
  • Time to assemble the casserole! Spread a little bit of bechamel sauce on the bottom of the baking dish. Then, place the first layer of potatoes, eggs, sausage, and cover with a layer of bechamel sauce (use a spoon or a spatula to carefully spread the sauce across the dish). Repeat all the layers once again, then cover with shredded cheese on top. If you have any leftover ingredients, you can place them on the top first, and then add the cheese.
  • Place the casserole into a preheated oven at 350F (170C) and bake for about 20 minutes. During baking the sausage lets its juices out, the bechamel sauce penetrates into the rest of the ingredients, and the cheese melts creating a flavorful top for your dish. Once the casserole is baked through, serve it as soon as you’d like to!

Notes

Place potatoes and eggs on the stove first, so that they are done by the time you finish preparing the rest of the ingredients.
Use a good quality cheese as it will add to the overall flavor of the dish.
White (or yellow) potatoes are my personal favorite for casserole as they have a naturally sweet flavor.
Add hot pepper or jalapenos to the dish for a spicy version and serve with sour cream!

Nutrition

Calories: 300kcal
Keyword Hungarian layered potatoes, Hungarian potato dish, Layered potatoes casserole
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Natasha.

Hi, I am Natasha! Glad to see you here. Hope you join along as I discover and share great recipes that make family cooking easier and more fun! To learn more about me, read my story of how I went from a world traveler to a countryside home cook. Read more…

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