Hungarian Layered Potato Casserole (Printable version)

Creamy Hungarian comfort dish with layered potatoes, sausage, eggs, and sour cream baked until golden.

# What You’ll Need:

→ Vegetables

01 - 3.3 lbs waxy potatoes, peeled
02 - 1 medium yellow onion, finely chopped

→ Proteins

03 - 6 large eggs

→ Meats

04 - 10 oz smoked Hungarian sausage (kolbász), sliced

→ Dairy

05 - 2 cups sour cream
06 - 3.5 tbsp unsalted butter

→ Pantry

07 - 1½ tsp salt, divided
08 - ½ tsp freshly ground black pepper
09 - 1 tbsp breadcrumbs

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with a small amount of butter.
02 - Place potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Simmer for 18-20 minutes until just tender but not falling apart. Drain, cool, and slice into ¼-inch rounds.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 10 minutes. Drain, cool under cold water, peel, and slice.
04 - Melt 1 tbsp butter in a skillet and gently sauté the onion until translucent. Set aside.
05 - Layer one-third of the potato slices on the bottom of the baking dish. Sprinkle with a little salt and pepper.
06 - Add half of the egg slices, half of the sausage slices, and half of the sautéed onions. Dollop and gently spread one-third of the sour cream over the layer.
07 - Repeat layers with remaining potatoes, eggs, sausage, onions, and another third of the sour cream.
08 - Finish with a final layer of potatoes, season with remaining salt and pepper, and spread remaining sour cream over the top. Dot with butter. Sprinkle breadcrumbs over the top for extra crunch.
09 - Bake for 40-45 minutes until golden and bubbling. Let stand 10 minutes before serving.

# Expert tips:

01 -
  • Its one of those rare dishes that actually tastes better reheated the next day
  • The combination of creamy potatoes and smoky sausage feels like a warm embrace
  • Everything comes together in one dish with minimal active cooking time
02 -
  • Dont skip the cooling step for the potatoes and eggs, or theyll crumble when you try to slice them
  • Letting the casserole rest for 10 minutes after baking helps the layers set so they dont slide apart when serving
  • The sour cream can separate if your oven is too hot, so stick to 180°C for best results
03 -
  • Slice your potatoes as evenly as possible so every layer cooks at the same rate
  • Use a serrated knife for the eggs to get clean slices without crumbling

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