In this video I show you the traditional Hungarian recipe for rakott krumpli. We'll make traditional rakott krumpli, probably the most popular Hungarian dish you can't buy in a restaurant in Hungary. This is a dish that we eat at home in Hungary, that we prepare traditionally for a Sunday lunch or a Sunday dinner. This is a dish that I prepare very frequently myself. It's one of my favourite Hungarian dishes.

Rakott krumpli is not only a strong representative of Hungarian cuisine, but also Hungarian culture. In addition, I always try to include some elements about Hungarian culture in my Hungarian teaching videos, so I hope you enjoy that aspect as well. Although this is a Hungarian cooking video, I hope you will learn a couple of new words and expressions either from the on-screen text or from watching the subtitles.

The exact quantities of ingredients don't really matter, it's more about the ratio of the four ingredients. But I have put a traditional rakott krumpli recipe below for you just in case.

Thanks for watching. x

0:00 - Intro
00:47 - Only four ingredients (Csak négy hozzávaló)
02:03 - A little bit about the history of rakott krumpli (Egy kis rakott krumpli történelem)
02:48 - Rakott krumpli in ‘Szomszédok’ (Rakott krumpli a Szomszédokban )
03:55 - Let’s have a closer look at the ingredients (Nézzük meg alaposabban az összetevőket)
06:02 - Preparing the ingredients (Az összetevők előkészítése)
07:54 - Making the layers (A rétegek összeállítása)
10:28 - The rakott krumpli is ready (Kész van a rakott krumpli)…
Music: epidemicsound.com


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Rakott krumpli recipe:
Serves 4

Ingredients:

1kg potatoes
6 eggs
400ml sour cream
250g Hungarian sausage (or similar)

Hard boil the eggs and parboil the unpeeled potatoes until they are almost fully cooked. Use separate pans for the eggs and the potatoes and add a pinch of salt to the water if you like. Remove the shell from the eggs once they’re cooked and slice them. Gently peel the skin off the boiled potatoes and slice them. Slice the sausage and lightly fry on both sides (if they’re Hungarian sausages, no need to use extra oil for frying). Fry for about a minute on each side. Grease a gratin dish with the fat from the sausages (or use butter or oil).

Preheat the conventional (not-fan assisted) oven to 180℃.

Start by arranging half of the potato slices evenly in the base of the gratin dish. Ensure that they are slightly overlapping and that they are lying mostly flat. Sprinkle with a pinch of salt. Next add half of the eggs, then half of the sausages. Add some dollops of sour cream, then repeat the layering: one third of the potatoes, the other half the eggs, and the sausages. Add a couple more dollops of sour cream. Finish with a final layer of potatoes, slightly overlapping. Cover with sour cream.

Place in the preheated oven for about 40 minutes. The rakott krumpli is ready when the sour cream has cracked a bit and browned in places.

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