A Hungarian comfort-food classic: Rakott Krumpli

Rakott Krumpli, which literally means “layered potatoes,” is one of Hungary’s most filling and familiar home-cooked dishes. Its appeal comes from the paprika-seasoned sausage fat soaking into layers of potato and egg, while thick sour cream softens the rich flavors.

To make it, boil 1 kilogram of yellow potatoes until tender but still firm, then cool, peel and slice them. Hard-boil five eggs for eight to nine minutes, cool them, and slice them as well. Thinly slice 200 grams of Hungarian Kolbász, or another spicy garlic sausage.

Whisk 400 grams of thick sour cream with one egg yolk, sweet Hungarian paprika, salt and freshly ground black pepper. Grease a baking dish generously with melted butter. Arrange half the potatoes in the base, season them, and cover them with the sliced eggs and sausage. Spoon over half of the sour-cream mixture.

Cover the filling with the remaining potatoes and spread the rest of the sauce over the top. Grated cheese, such as Kashar or Gouda, can be added if desired. Bake in a preheated 190°C oven for about 35 to 40 minutes, until the top turns golden and the sauce bubbles.