Rakott Krumpli (Hungarian Layered Potato Casserole)

Instructions

1. Boil the potatoes in their skins in salted water for 20 to 25 minutes until just tender. Drain, cool slightly, peel and cut into 5 mm (1/4 in) slices.
2. Meanwhile, boil the eggs for 10 minutes. Cool in cold water, then peel and slice them.
3. Heat the oven to 190°C (375°F). Grease a 2.5-liter (2 1/2-quart) baking dish with the butter.
4. Whisk the sour cream with the milk, salt, pepper and paprika until smooth.
5. Layer one third of the potatoes in the dish and season lightly. Add half the eggs and half the sausage, and spoon over a third of the sour cream mixture.
6. Repeat with another layer of potatoes, the remaining eggs and sausage, and a third of the cream. Finish with the last potatoes and the rest of the cream mixture.
7. Bake for 30 to 35 minutes, until the top is golden and the edges bubble. Rest for 10 minutes before cutting.

Tips

• Waxy potatoes keep their shape when layered. Let them cool a little before slicing so the slices do not break.
• No Hungarian sausage? Use smoked kielbasa or any firm smoked sausage. Bacon or ham also works, and a handful of grated cheese on top gives a crisper crust.