Reviewed: Feb. 20, 2008

I used margarine & light sour cream and it was a total flop. I was told not to try again with the full fat ingredients. I really wanted this to turn out and to like it. Use the full fat ingredients & give it the best chance possible.

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

I doubled the recipe and made it for an office pot luck. It was a smashing success. I altered it based on some of the other comments: used butter, instead of margarine; added sauteed chopped onion to each layer; added shredded colby jack cheese to each layer; and I served it with fresh, spicy salsa on the side. It was divine. It is a lot of work to make two pans, much peeling and slicing and layering, but it is absolutely worth it.

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djar

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 14, 2007

This is the first dish I ever made as a child growing up in Hungary. I also use kielbasa in the layers. I lightly salt each potato layer and then drizzle it with some of the butter and sourcream mixture. Then pour the left over sauce on top. This year it will be part of our Christmas morning breakfast. I'll prep the night before and bake while we're opening presents.

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Zsuzsa

Cooking Level: Expert

Home Town: Tiszaujvaros, Borsod-Abaúj-Zemplén, Hungary

Living In: Irvine, California, USA

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Reviewed: Dec. 4, 2007

I am Hungarian and I used to make this dish quite often, in fact this is one of my favorite. Only couple of things I would like to mention: 1. The original recipe is with sausage. You cut in circles the sausage and you put these as a layer as well. If you do this, no need for seasoning, as it will give a really nice taste to it. 2. I never heard of anybody doing it with margarine or butter. You just pour the cream on it, and mixed with the sausage it will give a very nice flavor. I found it that economizing with the cream doesn't pay off as it would end up dry, but I guess it depends on the taste as well. 3. This part is not "standard" but I used to put couple of slice of bacons on the bottom just for the more taste.

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Vivi

Cooking Level: Intermediate

Home Town: Budapest, Pest, Hungary

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Reviewed: Dec. 2, 2007

I loved the taste, so did the family (except for the 11 year old).

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MARKBRECK

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

I lived in Hungary and I loved this dish. I believe it is called Rakott Krumpli (stacked potato).

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MMHalcomb

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Reviewed: Nov. 18, 2007

Pretty good. It was a big hit at the potluck. I added red onion and worchester sauce for a kick. *Be sure and melt the sour cream with the butter. If you just add melted butter to the s. cream you'll get a very puffy topping that wont sink down into the dish much.

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YellowBeetleSB

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Aug. 24, 2007

I'm Hungarian and am always looking for ethnic dishes. I made this as a side for Easter and it was a big hit. I am going to make this again but will add bacon or ham and serve as a breakfast dish for brunch.

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Gulyas

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2007

ok as Always I started before I read the whole instructions.. so i will tell you the first time I didnt have sour cream so I used creamcheese added that to the butter and onions I sauteed chopped some tomato and used raw egg oh yeah I added swiss cheese to the layer... I Didnt mean to make a mess out of this recip"correct" way and it was YUMMY too.....

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MISSBEAR2U

Cooking Level: Expert

Home Town: Margate, Florida, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: Aug. 13, 2007

This definitely has potential, but needs a little zip! Maybe some mustard?

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Sarnok

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Jun. 23, 2007

I LOVE potatos! and I had a few eggs I needed to use, so I thought I would give this recipe a try. IT WAS SOO GOOD!! Next time I might add onion to the butter mixture but its not like it need it. Its really good just how the recipe is.

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Olivia

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Reviewed: May 22, 2007

Great recipe! We couldn't believe there weren't more ingredients in it...tastes much more complex than it actually is.

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RELUCTANTCHEF

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Reviewed: May 3, 2007

Same Hungarian recipe my family uses, except, you have to use BUTTER.... try adding ham or Kolbas (Hungarian Sausage). It was always an Easter dish growning up, but now its a staple..

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ALESIA

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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Reviewed: Mar. 5, 2007

Yummy! This is such an easy, inexpensive, and tasty recipe. I added some sliced kielbasa but don't think it was necessary. I also sprinkled the top layer with parsley for color and pepper. I really liked the seasoning salt flavor! The method for cooking the potatoes seems strangely complicated. I just poked the potatoes with a fork, microwaved them for 15-20 minutes and then sliced them. Leavin the skin on is not only easier, but retains the vitamins in the skins. I used low fat sour cream and margarine and next time might try to sub chicken broth for half the margarine and use fat free sour cream. Thanks for the delicious recipe! *Update* I've made this many times since, I make the sauce with pureed cottage cheese instead of sour cream (add 2 t lemon juice), 3/4 cup chicken broth and 1/4 cup light margarine. A bit healthier and still delicious!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Nov. 15, 2006

Rakot Krumpli - needs butter, butter, and more butter. Also being Hungarian and growing up with this very rich dish, we use butter not margarin. When layering this dish I also add the sausage and a few pats of butter on top of each potato layer so you really get the sauce throughout the casserole. Love it and agree with others that you can't make this very often.

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ilona

Cooking Level: Expert

Home Town: South Gate, California, USA

Living In: Pasadena, California, USA

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Reviewed: Nov. 11, 2006

This was my Mom's staple dish when I was growing up. It's super easy to make and you don't need any fancy ingredients. She used to make it with Hungarian sausage added in between the layers of potatoes, eggs, and sour cream. Where I live now it's hard for me to find Hungarian sausage and I use regular polish or other spicy or cajun sausage to substitute or just leave it out like in this recipe. It still works and my family loves it.

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Saci

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Reviewed: Oct. 22, 2006

My hungarian family makes this and it's yummy. There are a few things we do different is use real buter, we tried to use margarine and it just wasn't as good. Also we end with the eggs and sprinkle with paprika of course. No season salt in ours. Also try using heavy creme in place of sourcream. Both are yummy.

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Aahni

Cooking Level: Intermediate

Home Town: Trotwood, Ohio, USA

Living In: New Madison, Ohio, USA

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Reviewed: Aug. 28, 2006

One of my favorite childhood hungarian dishes my parents used to make, and in turn I make often now! This is very close to the way we make it except I do: three layers of potatoes and two layers of eggs and then spoon the sour cream mixture over each egg layer. I cover the top potatoes with some reserved sour cream mixture and sprinkle with fine, dry buttered crumbs! Yummy. On occassion I put in some sliced sausage.

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 7, 2006

As a child growing up, I often ate over at my friend Sheila's for dinner. This was my favorite dish. I remember it with sausauge, but as a vegetarian, this did the trick. Thanks Connie!!!

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Henny

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Reviewed: Feb. 10, 2006

I used an egg slicer to slice the eggs and the potatoes, I also added polish sausage, next time I will try the ham. We believe that you need a meat with dinner. This is a super great recipe. Every one loved it.

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tigweldkat

Cooking Level: Intermediate

Home Town: Homestead, Florida, USA

Living In: Wadsworth, Ohio, USA

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Potato and Egg Casserole

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