Recipe: Transylvanian stacked potatoes (Erdelyi Rakottkrumpli)


Note: Stacked potatoes is a substantial and filling regional dish from Transylvania. Ask 10 different Transylvanian cooks to make it and you'll probably end up with 10 slightly different versions. This version, originally printed in our January issue on one-dish oven meals, comes from Gabriella Rado, a Hungarian who was born in Nagyvarad (also known by its Romanian name, Oradea), Transylvania. For the flavor to be authentic, use a semi-dry Transylvanian-style sausage. We purchased ours at Tibor's European Meat Market in West Hollywood. The soothing but tangy flavor of sour cream helps to balance the richness of the sausage. The simple one-dish meal is very substantial and will easily feed a family of six.


1/2 cup fresh bread crumbs

4 large baking potatoes, cooked and peeled

Salt, pepper

3 cups shredded mozzarella cheese

6 hard-boiled eggs, peeled and sliced

3/4 pound Transylvanian-style sausage, cut into 1/2-inch slices 2 cups sour cream

1/2 cup milk

Butter a 9x13-inch baking dish. Sprinkle with 2 tablespoons of bread crumbs.

Cut potatoes into 1/2-inch slices. Arrange 1/3 of potatoes in bottom of baking pan. Season to taste with salt and pepper. Sprinkle over 2 tablespoons of bread crumbs. Sprinkle over 2 cups of cheese. Arrange sliced eggs in single layer over potatoes. Season to taste with salt. Sprinkle over 2 tablespoons bread crumbs, then 1/2 cup of cheese. Top with another layer of sliced potatoes. Arrange sliced sausage in single layer over potatoes. Top with remaining potatoes in single layer. Season to taste with salt. Then sprinkle with remaining bread crumbs and remaining cheese.

Blend together sour cream and milk in bowl. Pour over top of casserole. Shake casserole to settle sour cream mixture. Bake at 350 degrees 45 minutes to 1 hour or until hot throughout. Makes 6 to 8 servings.

Each serving contains about: 600 calories; 815 mg sodium; 313 mg cholesterol; 44 grams fat; 27 grams carbohydrates; 25 grams protein; 0.3 gram fiber.

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