Rakott krumpli was standard fare when I was growing up. We almost never had it with sausage, the eggs and the sour cream required were expensive enough. This would be served following a soup and on its own. There was no salad, and definitely no dessert. We had salads only in season and dessert was relegated to Thursday and Sunday afternoons. Life has been good to us in Canada.
LAYERED POTATOES
3 medium red potatoes3 eggs
1 Tbsp butter
1 cup sour cream
1/8 cup milk
1 dry Hungarian sausage or Landjäger, sliced
salt
• Set the oven to 350F.
• Hard-boil the eggs.
• Slice the potatoes.
• Place the sliced potatoes in a heatproof dish and cover with water.
• Microwave the potatoes until almost tender. [for about 12-14 minutes]
• Butter a casserole dish.
• Peel and slice the hard-boiled eggs.
• Slice the sausage.
• In a small bowl stir the milk into the sour cream.
• Place about half the potatoes in casserole dish and sprinkle with salt.
• Arrange the sliced eggs on the top and sprinkle with salt.
• Scatter the sausage slices on the top.
• Spread the top with half of the sour cream mixture.
• Lay the remaining sliced potatoes on the top and sprinkle with salt.
• Spread the remaining sour cream on the top.
• Bake the layered potatoes for 40 minutes or until the top is golden brown.
