Rakott krumpli

Rakott krumpli (or rarely rakott burgonya) is a Hungarian dish made from potatoes, sour cream, smoked sausage, hard-cooked eggs, and bread crumbs. It is a layered casserole with slices of each ingredient layered onto each other, it was first mentioned in István Czifray's 1840 edition of the Magyar nemzeti szakácskönyv (Hungarian national cookbook).[1] It can be served as a luncheon dish, as a main course or as a side dish.

See also

References

  1. ↑ "A tokányrejtély - Magyar Nemzet". Mno.hu. Retrieved 2018-11-21.
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