Rakott Krumpli (Potato Casserole)
(Pronunciation: Raw-coat Kroom-plee)
A very nostalgia-packed potato casserole dish that I used to love as a child. Since a lot of time and effort goes into making it, it is typically produced in large quantities and can hold its shape in the fridge for quite some time, so depending on how much you make, it could probably sustain a household of 4 for about 2 days. (´･ω･`)
So one weekend my mother finally decided to teach me how to make this, and once this baby was out of the oven we celebrated by eating and downing it with a shot of unicum! And that’s how I discovered that I don’t like unicum! ヽ(*・ω・)ﾉ
So I’d like to talk more about this dish and give out a really good recipe for it, but unfortunately, this dish isn’t really one of my favourites. Casseroles, in general, just aren’t really my thing. Its flavour is sub par in comparison with other traditional Hungarian dishes. Although I do find it particularly useful when I know I’m going to be doing a lot of physical labour in the upcoming days; it truly is calorie-packed and needs to be consumed in large amounts to achieve satiety. Just one portion was enough to give me the energy I needed to do some field work, and by field work I mean I mowed the lawn. Now having said that, this dish is fairly heavy and contains a large amount of carbs, fat, and protein, so it shouldn’t be eaten by somebody on a diet, however somebody trying to bulk up a little might find it useful. (´･ω･`)
And so, coming up with measurements for any casserole-esque dish is generally difficult; it really all depends on the size of your casserole pan and/or how many people you’d like to serve, or how long you want it to last for. My casserole pan was enough for 8 portions, and we used too many potatoes to weigh on the scale so I can’t accurately give out the measurements. Here’s a picture to give you an idea…
So what you do, is you guesstimate the numbers based on the size of your casserole pan and boil a whole bunch of eggs and potatoes, use up all the potatoes and if you accidentally make too many, just turn them into mashed potatoes. As for the eggs, you can just chop them up and have an egg-salad sandwich tomorrow morning for breakfast or lunch. They last about 5 days to a week in the fridge (5 days if you already peeled them, a week if you didn’t).
So I won’t bother too much with the measurements, but I will teach you how to make the dish for the sake of completing my Hungarian cookbook. Just keep in mind that I’m doing this for you and you only because I love you~! ⊂(◉‿◉)つ
Kolbász (smoked Hungarian sausage. Go to a delicatessen, ask for Hungarian sausages, sample some, and buy the ones you like!)
500g-1kg sour cream (depending on the size of your baking pan)
(optional) 2-3 eggs
(optional) cheddar cheese, or any good grating cheese
(optional) lard, or any high-temperature cooking oil
(optional) 1 brown onion
salt/pepper to taste
(optional) 1 tbsp paprika
Yeah I know… lots of optional stuff. Basically the more optional ingredients and steps you use and do, the more flavour you’ll get from this dish.
1. Boil water with a teaspoon of salt and add potatoes. Boil until fork tender. Boil eggs for about 13 minutes, until they’re cooked all the way through.
2. Meanwhile, chop up the sausage into circular pieces and set it aside.
(Optional; my mother does it this way, but most people don’t. This will simply lighten up your sour cream sauce and make it foamier.)
3. Take 3 raw eggs and crack them into a mixing bowl. With a hand mixer, beat them until they have a foamy consistency.
4. Once the eggs are foamy, add in your sour cream. You’re probably going to end up using up an entire 500g container, or 2.
5. Beat in the sour cream until the mixture is fully blended together.
(Alternatively, you could just use sour cream as it is without the foamy eggs.)
6. Cook the chopped sausage with the onions, lard, and paprika with a pinch of salt and black pepper. It’s not absolutely necessary to cook the sausage or even add onions, but if you don’t oil up that sausage it’ll be kind of dry and lifeless in the casserole.
7. Stir your paprikás sausage in with the sour cream, or sour cream mixture.
8. Chop up your cooked potatoes and eggs into circular pieces, potatoes should be about 1 cm thick and eggs maybe 1/2 cm.
9. Grease the baking pan with butter or olive oil and preheat the oven to 350C.
10. Start layering the bottom of the baking pan with potatoes until the bottom of the pan is covered, but make sure you have some potatoes left for the top layer. (Alternatively, you can dump in all the eggs, potatoes, sauce and sausage and just mix that mess until everything is evenly coated with the sauce.) Sprinkle the potatoes with a bit of salt and pepper, then move on to the next layer.
11. The next layer will be your egg layer. Feel free to use up all the eggs if you can. Spread them out so they’re nice and even on top of the potatoes.
12. The 3rd layer will be a sauce layer, or sausage layer if you didn’t mix the sausage with the sauce. Spread your sausage slices out evenly and pour half of your sauce on top of that, or pour your sausagey sauce on top of the egg layer and spread it across so it covers the eggs entirely, or almost entirely (since you need enough sauce to cover the top of the casserole later).
13. If you have any eggs or sausages left add them now, and add the rest of your potatoes on top so it’s like an egg-sausage sandwich with potatoes instead of bread…? ヽ(*・ω・)ﾉ ??
14. Finish the top layer off with the remaining sausagey sauce/ normal sauce that you have left.
(Optional)15. Grate some hard cheddar cheese on the top for added richness.
16. Place into the oven and bake for around 45 minutes, or until the cheese on top has melted and started to brown (but not burn!)
17. Remove from oven and let it sit, or cut and serve immediately! (See notes)
This is one of those dishes that don’t taste very good fresh out of the oven. For maximum flavour, let it cool off completely, then cut off a portion and reheat it in the microwave. It tastes even better after it’s been refrigerated overnight, then reheated. It even tastes good cold! Just not fresh; the potatoes really need time to settle.
What to serve with? Go for pickles/gherkins/ecetes uborka. Nothing fancy, but something salty pairs nicely with this casserole, except of course a salty attitude. (´･ω･`) For drinks, go for soda water, beer, but not unicum. And not only because I don’t like it! You wouldn’t drink wine with porridge, would you? It’s just not a good combo, in general.
(rakot, kroompli, krumplee, kroomplee, racoat, racot, kolbasz, kielbasa)