Ah, you’re talking about Hungarian scalloped potatoes, which are usually a comforting, paprika-rich dish called “Rakott Krumpli” or sometimes “Paprikás Krumpli” depending on the style. It’s creamy, slightly smoky from the paprika, and baked until golden. Here’s a simple version you can try:
Hungarian Scalloped Potatoes Recipe
Ingredients (serves 4–6):
- 2 pounds (about 900 g) potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2–3 tablespoons butter
- 2 tablespoons flour
- 2 cups (480 ml) milk
- 1–2 teaspoons sweet Hungarian paprika
- Salt and black pepper, to taste
- 1/2 cup (50 g) grated cheese (optional, for topping)
- 1/2 cup sour cream (optional, for extra creaminess)
Instructions:
- Preheat oven: 375°F (190°C). Grease a medium baking dish with butter.
- Prepare the sauce:
- In a saucepan, melt the butter over medium heat.
- Add chopped onion and sauté until soft.
- Stir in flour and cook for 1–2 minutes to make a roux.
- Remove from heat and stir in paprika (careful, don’t burn it).
- Gradually whisk in milk until smooth.
- Season with salt and pepper. Optionally stir in sour cream for extra richness.
- Layer the potatoes:
- Arrange half of the sliced potatoes in the baking dish.
- Pour half of the sauce over them.
- Repeat with the remaining potatoes and sauce.
- Bake:
- Cover with foil and bake for 35–40 minutes.
- Remove foil, sprinkle cheese on top (if using), and bake 15–20 minutes more until golden and bubbly.
- Serve warm:
- Great as a side for meat dishes or even as a main with a salad.
Tips for Hungarian flavor:
- Smoked paprika adds a nice depth.
- You can also layer cooked sausage slices or bacon between the potatoes for a heartier version.
- Let it rest 5–10 minutes before serving so the sauce thickens.
If you want, I can also give a more authentic Hungarian version that includes hard-boiled eggs and sour cream between the layers—it’s what Hungarians often do for family-style Rakott Krumpli.
Do you want me to show that version too?
