Hungarian Potato Casserole with Sausage and Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), variety as desired
- 10 egg (s), or more
- 2 sausages, e.g., Hungarian Kolbász, Paprika Sausage, Pfefferbeißer, Kaminwurzn
- 330 g sour cream
- 200 g cheese
- 200 g bacon
- some butter, or oil, to smooth out the form
- possibly tomato (s), sliced
- some salt and pepper
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them in a saucepan with salted water for about 20-30 minutes, until they are not too soft. Boil the eggs for about 10 minutes until they are hard. Cut the sausage into slices. Dice the bacon.
- Grate the cheese for the sauce. Add the sour cream and season with salt and pepper. Stir in 2 tablespoons of oil. Preheat the oven to 200 ° C.
- Rinse, peel and slice the potatoes and eggs. Brush the baking pan with a little butter or oil. Layer the potato slices, the egg slices and the sausage slices in the pan. Sprinkle the potato slices with salt in between. Brush the sausage layer with a layer of cheese sauce. If you like, you can put a few more tomato slices on top of the sausage layer. Repeat this process until all the ingredients have been used. Finish with a layer of cheese. Sprinkle these with the bacon cubes.
- Bake the casserole at approx. 150-180 ° C until the cheese has melted and the bacon is crispy and golden brown. Turn off the oven and let the casserole cool a little with the oven door closed before serving.
- A Hungarian cucumber salad goes well with it.
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