Rakott Krumpli (hungarian Layered Casserle)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Hungarian | Casseroles, Hungarian | 6 | Servings |
INGREDIENTS
| 3 | lb | Potato |
| 1 1/2 | T | Salt |
| 6 | Egg | |
| 1/4 | lb | Butter |
| 1 | c | Sour cream |
| 6 | oz | Ham, boiled |
| 6 | oz | Sausage |
| 1 | T | Paprika |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 0:30 Hard-boil the eggs; peel and slice. Drop potatoes in their skins in water to cover with 1 Tbsp salt. Cook until fork tender; slice. Preheat oven to 350 F. Butter a deep casserle, and arrange a layer of potatoes on the bottom. Season with salt. Melt butter and sprinkle a little on top of the potatoes. Cover with ham strips, repeat the potatoes, salt, and butter. Arrange egg slices, then sausage slices on top, finishing with a potato layer. Pour the remaining butter over and spread the sour cream on top. Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the casserle has been refrigerated before cooking. ~-- The Philadelphia Orchestra Cookbook per Cindy Tarsi From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 601
Calories From Fat: 349
Total Fat: 39.4g
Cholesterol: 289mg
Sodium: 2405.9mg
Potassium: 1196.8mg
Carbohydrates: 42.7g
Fiber: 5.4g
Sugar: 3.2g
Protein: 20.9g