Rakott Krumpli

Method

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1. Boil the potatoes in their skins for 20 minutes, until just tender. Drain, let cool for 10 minutes, then peel and cut into 5 mm slices.

   Mark done Start 20 min timer

2. Meanwhile, boil the eggs for 10 minutes, then cool in cold water, peel and slice.

   Mark done Start 10 min timer

3. Heat the oven to 200°C / 400°F and butter a 24 x 30 cm baking dish. Whisk the sour cream, milk, salt, paprika and pepper together.

   Mark done

4. Lay a third of the potato slices in the dish, then half the eggs, half the sausage and a third of the sour cream mixture. Repeat. Finish with the last of the potatoes and cover with the remaining sour cream mixture. Dot with the butter.

   Mark done

5. Bake for 40 minutes, until bubbling and golden brown at the edges. Rest for 10 minutes before cutting.

   Mark done Start 40 min timer

Chef’s Tips

• Use waxy potatoes. Floury ones fall apart when sliced and layered.
• Slice the potatoes and eggs to an even thickness so that the layers cook and cut cleanly.
• Do not skip the rest before cutting. It lets the sauce settle so that the portions hold together.

Pairing Suggestions

• Pickled cucumbers
• A green salad
• Paprika-dusted sour cream

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a 180°C oven for 15 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.