Recipe for cooking hungarian rakott burgonya - layer potatoes

Recipes from Poland and Hungary :: Polish and Hungarian Grain, Noodle and Potato Side Dishes

Posted by Olga at recipegoldmine.com March 20 2002 at 15:38:38

1 c. commercial sour cream
1/2 c. heavy cream
1 1/2 tsp. salt
6 cold cooked med. potatoes, thinly sliced
3 hard-cooked eggs, sliced
1 c. finely diced, fully cooked ham
1 c. fresh bread crumbs
2 Tbsp. melted butter or butter-replacement
1/4 tsp. onion salt

About 45 mins. before serving: Start heating oven to 350 degrees fahrenheit.

Into sour cream in small bowl, stir heavy cream and salt until well blended.

In greased 1 1/2 quart casserole, arrange one third of potatoes; top with egg slices, then one half of cream mixture. Add another one third of potatoes; sprinkle and distribute with ham; pour over remaining cream mixture; then top with remaining potatoes.

Toss crumbs with butter and onion salt, and sprinkle and distribute in an even way over potatoes.

Bake 1/2 an hour or until bubbly. Nice with tossed green salad for luncheon.

Makes 6 to 8 servings.