Hungarian Layered Potato Casserole (Printable)

Layers of waxy potatoes, smoked sausage, eggs, and sour cream create this comforting Hungarian casserole baked until golden and bubbly.

# What You'll Need:

→ Vegetables

01 - 3.3 lbs waxy potatoes, peeled
02 - 1 medium yellow onion, finely chopped

→ Proteins

03 - 6 large eggs

→ Meats

04 - 10 oz smoked Hungarian sausage (kolbász), sliced

→ Dairy

05 - 2 cups sour cream
06 - 3.5 tbsp unsalted butter

→ Pantry

07 - 1½ tsp salt, divided
08 - ½ tsp freshly ground black pepper
09 - 1 tbsp breadcrumbs

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with a little butter.
02 - Place the potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Simmer for 18-20 minutes until just tender but not falling apart. Drain, cool, and slice into ¼-inch rounds.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 10 minutes. Drain, cool under cold water, peel, and slice.
04 - In a skillet, melt 1 tbsp butter and gently sauté the onion until translucent; set aside.
05 - Layer one-third of the potato slices on the bottom of the baking dish. Sprinkle with a little salt and pepper.
06 - Add half of the egg slices, half of the sausage slices, and half of the sautéed onions. Dollop and gently spread one-third of the sour cream over the layer.
07 - Repeat layers: potatoes, remaining eggs, sausage, onions, and another third of the sour cream.
08 - Finish with a final layer of potatoes, season with any remaining salt and pepper, and spread the remaining sour cream over the top. Dot with butter. Optionally, sprinkle breadcrumbs over the top for extra crunch.
09 - Bake for 40-45 minutes until the top is golden and bubbling. Let stand 10 minutes before serving.

# Expert Tips:

01 -
  • The layers of flavors get better with every bite, from creamy to smoky to perfectly seasoned
  • It's one of those rare dishes that tastes even better reheated the next day
  • This is the kind of comfort food that makes everyone ask for seconds before they're even finished
02 -
  • Don't overcook the potatoes during boiling or they'll fall apart when you try to slice them
  • Letting the casserole rest for 10 minutes after baking is crucial for clean slices
  • The sour cream layer might look curdled during baking, but it smooths out beautifully
03 -
  • If the top is browning too quickly, tent with foil for the last 10 minutes
  • Waxy potatoes like Yukon Gold work best, but russets will do in a pinch

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