Hungarian Egg and Potato Casserole |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is one of a number of Kramer family Hungarian recipes that Magda had when she was growing up and which the Mutch family has since adopted. Not wanting to exactly duplicate Magda's version, this is my version. It must be good since Magda asked for seconds. Ingredients:
6 potatoes |
8 eggs |
1 onion, chopped |
1 tablespoon oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup margarine |
1 cup sour cream |
1 cup gruyere cheese, shredded |
2 tablespoons dry breadcrumbs |
2 tablespoons hungarian paprika |
Directions:
1. Preheat oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.
3. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.
4. In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
5. In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.
6. Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
7. Bake in preheated oven for 30 minutes.
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