Rakott Krumpli - Potato Gratin
Rakott crumpli is a Hungarian potato gratin, and this easy-to-assemble layered potato bake dish is a popular weekend staple and the ultimate comfort food. It is given an irresistible gourmet touch by the addition of venison salami, infusing the dish with a rich meaty and paprika flavour.
- 1200g potatoes (ideally Maris Piper variety)
- 250ml crème fraîche
- 8 eggs
- 50g butter
Boil the potatoes skin-on until tender all the way through. Let them cool, then peel and slice into 0.5cm discs.
Hard-boil the eggs for 10 minutes, then peel and slice thinly. Use an egg-slicer if you have one. Also slice the salami into thin discs.
Lightly butter a deep baking dish. Start layering by placing a third of the sliced potatoes at the bottom of the dish. Place half of the sliced eggs on top of the initial layer, then follow this up with another third of the potatoes. Season with salt.
Add a new layer using the second half of the sliced eggs, followed by the salami slices.
Top off with a layer of the remaining potatoes, then cover with crème fraiche.
Cover with a lid or kitchen foil, and place in an oven pre-heated to 180 C°, then bake for 45 minutes.
Remove the covering and bake at 180 C° for another 20-30 minutes, until golden brown on the top.
Serve with some additional crème fraîche and a side of gherkins or pickles.
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