Скачать или смотреть Hungarian comfort food at its best – layered potato casserole by VígVarjú

Rakott burgonya is one of the ultimate Hungarian comfort foods. Once again we visited incredible chef Krisztián Balogh in the beautiful VígVarjú restaurant to see how a young chef, filled with energy and creativity approaches such a classic Hungarian dish and makes it his own, while respecting the traditions of our grandmothers.

Ingredients:

5 yellow potatoes in their skins
4 hard-boiled eggs
1 diced onion
150 grams of Csabai sausage
750 ml sour cream
duck fat
salt and pepper to taste

Preparation:

Steam 5 yellow potatoes in their skins, clean and slice them, then salt lightly.
Boil 4 eggs, slice them up.
Dice 1 onion, fry in duck fat. Fry 150 grams of thinly-sliced Csabai sausage.
Take the sausage rings out, drain the fat and mix the onions with 750 ml of sour cream (20%). Salt and pepper the sour cream to taste.
Lay half of the potatoes, all the eggs and the sausages down in the dish and pour two thirds of the sour cream mix on top. Add the rest of the potatoes and pour on the remainder of the sour cream. You can place small knobs of butter on the top, this will make the dish even juicier. Put the dish in the oven and roast for 30 minutes at 180 degrees.