Rakott Krumpli


1 ½ pounds Potatoes, scrubbed, not peeled
Salt, to taste
2 tablespoons Vegetable Oil
1 pound Onions, thinly sliced
6 Eggs
1 tablespoon Unsalted Butter
2 cups Sour Cream
Sweet Hungarian Paprika, to taste
Black Pepper, to taste


  1. Place the potatoes in a large-size pot. Fill with water and salt generously. Boil on high until tender. Drain, rinse and leave to cool. Peel and slice into rounds.
  2. Heat the oil in a pan on medium. Add the onions and saute until soft and lightly caramelized. Set aside.
  3. Boil the eggs, leave to cool, peel and slice into rounds.
  4. Preheat the oven to 300F. Grease a baking dish with the butter.
  5. Layer half the potatoes, followed by half the sauteed onions and boiled eggs.
  6. Season with salt, pepper, and paprika and top with half the sour cream.
  7. Repeat the same with the remaining potatoes, onions, and eggs. Season with the spices and spread the remaining sour cream on top.
  8. Cover the dish and bake in the preheated oven for 40-45 minutes.