Potato Casserole with Eggs (Rakott Burgonya)

Potato Casserole with Eggs, or Rakott Burgonya in Hungarian cuisine, is a comforting and hearty dish that appeals to all ages. It features layers of thinly sliced potatoes and hard-boiled eggs enveloped in a rich, creamy sour cream sauce. The baking process melds the flavors together, resulting in tender potatoes beneath a golden-brown crust. This dish makes a versatile addition to any meal, whether it’s served as a main course or a savory side. Its blend of textures and rich flavors offers a delightful culinary experience that’s widely appreciated.

Ingredients

• 2 lbs potatoes, peeled and thinly sliced
• 6 large eggs, hard-boiled and sliced
• 1 cup sour cream
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheese, optional

Instructions

1. Preheat oven to 375°F (190°C).
2. Grease a baking dish with cooking spray or butter.
3. Place half of the sliced potatoes evenly on the bottom of the dish.
4. Layer half of the sliced eggs over the potatoes.
5. Repeat the layers with the remaining potatoes and eggs.
6. In a bowl, combine sour cream, milk, salt, and black pepper until smooth.
7. Pour the sour cream mixture evenly over the potato and egg layers.
8. If using, sprinkle shredded cheese on top of the layers.
9. Bake in the preheated oven for 45-50 minutes until the top is golden brown and bubbly.
10. Allow the casserole to cool for a few minutes before serving to help set the layers.

Keywords: Dinner, Casserole, Potato, Eggs

Spice Rack: Salt, Black Pepper

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---