Rakott Krumpli (hungarian Layered Casser Le) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Potato,
1 1/2 tbsp: Salt,
6: Egg,
1/4 lbs: Butter,
1 cup: Sour cream,
6 ounce: Ham, boiled
6 ounce: Sausage,
1 tbsp: Paprika,
Directions:
Fat grams per serving: Approx. Cook Time: 0:30
Hard-boil the eggs; peel and slice. Drop potatoes in their skins in
water to cover with 1 Tbsp salt. Cook until fork tender; slice.
Preheat oven to 350 F. Butter a deep casser
le, and arrange a layer
of potatoes on the bottom. Season with salt. Melt butter and
sprinkle a little on top of the potatoes. Cover with ham strips,
repeat the potatoes, salt, and butter. Arrange egg slices, then
sausage slices on top, finishing with a potato layer. Pour the
remaining butter over and spread the sour cream on top. Bake,
uncovered, for 30 minutes. Lengthen cooking time to one hour if the
casser
le has been refrigerated before cooking.
~-- The Philadelphia Orchestra Cookbook per Cindy Tarsi
Source from luhu.jp
Hard-boil the eggs; peel and slice. Drop potatoes in their skins in
water to cover with 1 Tbsp salt. Cook until fork tender; slice.
Preheat oven to 350 F. Butter a deep casser
le, and arrange a layer
of potatoes on the bottom. Season with salt. Melt butter and
sprinkle a little on top of the potatoes. Cover with ham strips,
repeat the potatoes, salt, and butter. Arrange egg slices, then
sausage slices on top, finishing with a potato layer. Pour the
remaining butter over and spread the sour cream on top. Bake,
uncovered, for 30 minutes. Lengthen cooking time to one hour if the
casser
le has been refrigerated before cooking.
~-- The Philadelphia Orchestra Cookbook per Cindy Tarsi
Source from luhu.jp