Ingredients (for 4 people)
- Butter (for greasing)
- 1.2 kg potatoes
- 6-8 boiled eggs
- 1 whole Gyulai kolbász (Hungarian sausage)
- Breadcrumbs or grated cheese
- 1 tbsp Hungarian spice mix
- 300 ml crème fraîche (tejföl)
- Salt and pepper
Preparation
Boil the potatoes in their skins in plenty of water with a pinch of salt. Separately, boil the eggs until they are hard-boiled. Peel and slice both the potatoes and the eggs into rounds. Slice the kolbász into thin circles and grease a large baking dish with butter. Preheat your oven to 180°C.
Now, layer the ingredients: start by covering the bottom of the dish with a layer of potatoes, then place slices of egg and kolbász on top. Season between layers with the Hungarian spice mix, salt, pepper, and a few dollops of crème fraîche. Repeat the layers until the dish is full, finishing with a final layer of potatoes on top. Sprinkle the top with breadcrumbs or grated cheese for a crispy finish. Place the dish in the oven for 35–45 minutes at 180°C until the top is golden brown and crispy. Serve with extra crème fraîche and a fresh salad on the side.
Enjoy your meal!
Preparation time: ± 60-75 min.
