Hungarian Potato & Egg Casserole
Submitted by Hunny
Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis Hungarian potato casserole is old-world comfort food at its simplest. Boiled potato slices get tossed in a sour cream and sautéed onion mixture, then layered in a baking dish with sliced hard-boiled eggs hidden in the middle. A dusting of bread crumbs and paprika on top bakes into a golden, slightly crispy lid.
The sour cream does all the sauce work. Mixed with softened onions, oil, salt, and pepper, it coats the warm potato slices and turns silky in the oven. There’s no cheese, no cream of anything soup. Just tangy sour cream and the starchy potatoes holding everything together.
Slicing the potatoes thin (about ¼ inch) is important. Thick slices won’t absorb the sour cream mixture as well, and you’ll end up with dry layers. Peeling them after boiling instead of before keeps the potatoes from getting waterlogged.
Kitchen Tips
- Boil potatoes until just tender, not falling apart. They need to hold their shape when sliced.
- Use Hungarian paprika if you can find it. It has a sweeter, more complex flavor than generic paprika.
- Let the casserole rest for 5 minutes after baking so the layers set and slices come out cleanly.
- The hard-boiled eggs should be sliced about ¼ inch thick to match the potato slices.
Variations
- Add a layer of cooked bacon crumbles between the potato layers for a heartier dish.
- Stir fresh dill into the sour cream mixture for a more Eastern European flavor.
- Top with shredded Gruyere or Swiss cheese during the last 10 minutes of baking for a golden crust.
Ingredients
Directions
Heat 1 inch salted water (½ teaspoons salt to 1 cup water) to boiling.
Add potatoes.
Heat to boiling. Reduce heat. Cover and cook until tender.
Drain and cool slightly.
Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper.
Peel potatoes and cut into ¼ inch slices.
Gently mix potatoes and sour cream mixture.
Arange half the potatoes in greased 10×6×1½ inch baking dish or 1½ quart casserole.
Arrange eggs on top and add remaining potatoes.
Sprinkle with bread crumbs and paprika.
Bake, uncovered, at 325℉ (160℃). until light brown, 30 to 40 minutes.
Garnish with snipped parsley if desired.
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