A Jewish take on a Hungarian peasant classic, Rakott Krumpli, or pleated potatoes is a savory sour cream, potatoes, and hardboiled eggs casserole.
Jews often remake regional foods to conform to the Jewish dietary laws. The “pleating” refers to layering of ingredients. You can eat this dish on Shavuot or Hanukah when dairy foods are featured, or any other time.
Pleated Potato Casserole (Rakott Krumpli)
Servings
6 Servings
Ingredients
- 6 medium potatoes cooked in their skins until fork tender about 20 minutes
- 3 eggs hard boiled
- 1 teaspoon salt or more to taste
- 1/8 teaspoon white pepper
- 1 teaspoon paprika optional
- 2 Vidalia onions sautéed in 2 tablespoons of butter optional
- 2 handfuls grated yellow cheese any kind (optional)
- 2 cups sour cream
Instructions
- Slice boiled potatoes into one quarter inch rounds.
- Slice eggs into rounds.
- In a buttered casserole, layer potatoes, eggs, grated cheese, and sautéed onions, sprinkling salt and pepper over the potatoes.
- Continue layering until casserole is full. Top with sour cream.
- Bake at 350° F for 40 minutes or until top is brown.
- NOTE: Doesn’t freeze well but will keep in fridge for up to four days and reheats nicely in the microwave.
The sour cream goes on top before it is baked you can serve with more sour cream but you don’t have to
I understood that from the recipe, but I just do not recall baking sour cream. Thank you!
Do you bake it after you put the sour cream on top, or before and serve it with sour cream?