Classic Potato Casserole – Hungarian Recipes

This simple but superb dish is a favourite of adults and children alike and, done right, can be prepared and consigned to the oven in next to no time.



  • 1 kg boiled potatoes, sliced
  • 4 hard-boiled eggs, sliced
  • 200 g bacon, cut into strips
  • 1 smoked Hungarian paprika sausage, sliced
  • 5-6 dl sour cream
  • salt, pepper
  • shredded cheese


Layer the ingredients in a buttered baking pan so that the potatoes are at the bottom.  Cover with sour cream.  Layer with sausage, eggs, and bacon, as desired, each time topping with more potatoes and sour cream and seasoning with salt and pepper.  Cover the top in shredded cheese.

Bake at 200˚C for one hour.  Serve hot.  The casserole can be plated with additional sour cream or, for an excellent accompaniment, served with pickles such as the Hungarian yeast-fermented variety.

Tip:  Because potato casserole is particularly susceptible to drying out, be sure to be generous with the sour cream, possibly adding a few spoonsful of melted fat to ensure the right degree of juiciness.


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