Both Poppy and Grandma and Ma and Uputzi made this indulgent Hungarian casserole. They used to do layers upon layers upon layers of potatoes, sour cream (full-fat!), sliced hard-boiled eggs, bread crumbs, and butter.
I got lazy and just pulled out a 2-quart baking dish for two fabulous layers. Bake it until it’s sort of creamy and golden-crunchy. I’ve heard of people spicing this with paprika, which, as you can imagine, is oh so Hungarian, but we didn’t. I don’t even remember black pepper, so I added white for good measure.
DRE SS IT DOWN
The authentic version calls for thinly sliced and layered eggs and potatoes. But you can coarsely chop and mix it all up when you’re in a rush and want the flavor without all the work.
Make It a Meal
This is screaming (can you hear it?) for a light green leafy salad on the side.
- Cook Time
- Prep Time
- 4 medium russet potatoes (about 1½ pounds), scrubbed
- Kosher salt
- 3 tablespoons unsalted butter, at room temperature
- 2 (16-ounce) containers sour cream
- 1 cup milk
- 10 large eggs, hard-cooked and peeled
- Ground white pepper
- 1 cup seasoned dry bread crumbs
1. Place the potatoes in a large pot and cover with lightly salted cold water to 2 inches above the potatoes. Bring to a boil. Boil until just tender, about 20 minutes. Drain and rinse with cold water. Once the potatoes are cool enough to handle, peel away the skins.
2. Preheat the oven to 350°F. Grease the bottom and sides of a 2-quart oven-to-table baking dish with the butter.
3. In a large bowl, mix the sour cream and milk to a pourable consistency. Slice the potatoes into ¼-inch-thick rounds. Place half of the potatoes on the bottom of the baking dish. Slice the eggs ¼ inch thick. Place half of the eggs in a layer over the potatoes. Top with half of the sour cream mixture. Season with 1 teaspoon salt and white pepper to taste. Sprinkle with half of the bread crumbs. Repeat the layers, ending with the bread crumbs. Bake until just starting to crisp around the edges, 35 to 45 minutes. Allow to cool for 5 to 10 minutes. Bring to the table and use a large spoon to scoop and serve.
Variation: Not classic, but I’ve seen it done—a layer of sautéed onions. Thinly slice 2 large Vidalia onions and sauté in butter in a large pan over medium heat until soft and just starting to caramelize, 10 to 15 minutes. Add the onions between the potato and egg layers.
I use my egg slicer, and it makes slicing the eggs a cinch. I love it.