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Dairy
Easy
1 Hour, 30 Minutes
Diets 
Rakott krumpli is a Jewish adaptation of the Hungarian peasant classic whose literal translation is “pleated potatoes.” The nonkosher Hungarian version of rakott includes sausages, but the Jews created an alternative version with sour cream, potatoes, and hard-boiled eggs, baked together to create a hearty, savory, and extremely filling casserole.
1/4 cup (4 tablespoons) butter, divided
6 medium potatoes
1 teaspoon salt or to taste
1/8 teaspoon white pepper
1 teaspoon Gefen Paprika (optional)
2 Vidalia onions, sautéed in 2 tablespoons butter (optional)
3 hard-boiled eggs, sliced into 1/4-inch rounds
1/2 cup shredded cheddar or mozzarella cheese
2 cups sour cream
Preheat oven to 350 degrees Fahrenheit. Grease a baking dish with two tablespoons butter.
Bring a large pot of water to a boil. Add potatoes and boil until fork-tender, about 20 minutes. Strain. When cool enough to handle, slice potatoes into 1/4-inch rounds and season with salt, pepper, and paprika.
Melt remaining two tablespoons butter in a sauté pan over medium heat. Add onions and sauté until translucent, about seven minutes.
Layer potatoes, eggs, cheese, and onions in prepared baking dish. Continue to layer until baking dish is full. Top with sour cream. Bake for 40 minutes, or until top is golden. Rakott krumpli does not freeze well but will keep in the refrigerator for up to four days.
This recipe is excerpted from Jewish Soul Food (2015).
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