Scalloped potatoes (rakott krumpli)

I have always loved scalloped potatoes, but the Hungarian version is totally different from the ones in Canada/North America, yet either, for sure absolutely delicious, as again, I LOVE scalloped potatoes hahaha

In Hungary, their scalloped potatoes are layered, and depending which family/cook, some would boil their potatoes first, some don’t.

One thing that is outstanding, is the usage of boiled eggs. Not every family that have served me their rakott krumpli had boiled eggs on theirs, but seems the norm is more often using boiled eggs.

Late nagymama said, boiled eggs and sour cream make rakott krumpli nicer, but if you are scarce any of those, even only layered potatoes and cheese, would do 😀 (one of the reasons I love her truly, the only Hungarian I know that did not complicate things and she was ancient. When I 1st met her, she was already in her late 70s <3)

10 medium-large potatoes
6 boiled eggs
400 ml chicken broth
1 can sliced mushroom
1 can mushrooms condensed soup
Salt
Pepper

Preheat oven 400 F

Skin potatoes and sliced thinly. Soak sliced potatoes in salted water
Cool eggs to room temperature, peel from skin then chop
Drain canned mushrooms
Mix broth with condensed soup
Line rectangular pan with aluminum foil
Drain potatoes and place/line some on pan
Sprinkle with freshly cracked black pepper
Top with grated cheese
Top with some mushrooms
Ladle some of broth mixture all over
Sprinkle with some chopped eggs (like 2 for bottom, 2 for middle and 2 for top)
Repeat full step one more time
Top with last round of sliced potatoes and baked for 1 hour uncovered
Take pan out and sprinkle top with grated cheese and eggs and bake for another 10 mins
Serve immediately

Print Recipe

Rakott Krumpli

Servings: 0

Ingredients

• 10 medium-large potatoes
• 6 boiled eggs
• 400 ml chicken broth
• 1 can sliced mushroom
• 1 can mushrooms condensed soup
• Salt
• Pepper

Instructions

• Preheat oven 400 F
• Skin potatoes and sliced thinly. Soak sliced potatoes in salted water
• Cool eggs to room temperature, peel from skin then chop
• Drain canned mushrooms
• Mix broth with condensed soup
• Line rectangular pan with aluminum foil
• Drain potatoes and place/line some on pan
• Sprinkle with freshly cracked black pepper
• Top with grated cheese
• Top with some mushrooms
• Ladle some of broth mixture all over
• Sprinkle with some chopped eggs (like 2 for bottom, 2 for middle and 2 for top)
• Repeat full step one more time
• Top with last round of sliced potatoes and baked for 1 hour uncovered
• Take pan out and sprinkle top with grated cheese and eggs and bake for another 10 mins
• Serve immediately