Rakott Crumpli is a rich Hungarian casserole made with layers upon layers of eggs, potatoes, sour cream, and bread cumbs. Jamie Geller's version in Joy of Kosher is a bit less dramatic, since she uses only 2 layers of each. Still, the dish retains all of classic comfort of the original—the creamy slivers of potato melt into the tangy cream and hearty eggs. Serve the casserole with a big green salad to balance it out.
Why I picked this recipe: Here was another dish totally new to my repertoire. I had to try it.
What worked: It's hard to go wrong with potatoes, eggs, and sour cream. The generous amount of salt used to build the casserole really made each component sing.
What didn't: Be sure to serve the dish hot from the oven. It doesn't hold up well as leftovers.
Suggested tweaks: To make the rakott crumpli Kosher for Passover, substitute matzoh meal for the bread crumbs. The recipe can be easily cut in half if you are serving a smaller group of people. Use a 1-quart baking dish. You can also add a layer of sautéed onions to the casserole.
Reprinted with permission from Joy of Kosher: Fast, Fresh Family Recipes by Jamie Geller. Copyright 2013. Published by William Morrow, an imprint of Harper Collins Publishers. All rights reserved. Available wherever books are sold.
- Yield:Serves 8
- Active time: 20 minutes
- Total time:1 hour and 50 minutes
- 4 medium russet potatoes (about 1 1/2 pounds), scrubbed
- Kosher salt
- 3 tablespoons unsalted butter, at room temperature
- 2 (16-ounce) containers sour cream
- 1 cup milk
- 10 large eggs, hard-cooked and peeled
- Ground white pepper
- 1 cup seasoned dry bread crumbs (use matzoh meal for Passover)
Place the potatoes in a large pot and cover with lightly salted cold water to 2 inches above the potatoes. Bring to a boil. Boil until just tender, about 20 minutes. Drain and rinse with cold water. Once the potatoes are cool enough to handle, peel away the skins.
Preheat the oven to 350°F. Grease the bottom and sides of a 2-quart oven to-table baking dish with the butter.
In a large bowl, mix the sour cream and milk to a pourable consistency.
Slice the potatoes into 1/4-inch-thick rounds. Place half of the potatoes on the bottom of the baking dish. Slice the eggs 1/4 inch thick. Place half of the eggs in a layer over the potatoes. Top with half of the sour cream mixture. Season with 1 teaspoon salt and white pepper to taste. Sprinkle with half of the bread crumbs. Repeat the layers, ending with the bread crumbs. Bake until just starting to crisp around the edges, 35 to 45 minutes. Allow to cool for 5 to 10 minutes. Bring to the table and use a large spoon to scoop and serve.