Dairy-Free Hungarian Potato Casserole (Rakott Krumpli)

Instructions

1. 1Place the about 910 g Potatoes in a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender. Drain the potatoes, let them cool slightly, then peel and slice them into 0.635 cm thick rounds.
2. 2Slice the about 450 g Hungarian sausage into 0.635 cm thick rounds. Slice the 6 Hard-boiled eggs into 0.635 cm thick rounds.
3. 3Peel and finely chop the 1 medium Onion and 2 cloves Garlic. Heat the 1 tbsp Olive oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the chopped onion and garlic and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
4. 4In a medium bowl, whisk together the 1.5 cups Plant-based cream, 1 tbsp Smoked paprika, 0.5 tsp Salt, and 0.25 tsp Black pepper until well combined.
5. 5Preheat your oven to 190°C. Lightly grease a 22.86 × 33.02 cm baking dish. Arrange a layer of the sliced potatoes on the bottom of the dish. Top with half of the sliced sausage, followed by half of the sliced hard-boiled eggs. Spoon half of the sautéed onion and garlic mixture over the eggs. Drizzle half of the plant-based cream mixture over this layer.
6. 6Repeat the layering process: add another layer of potato slices, followed by the remaining sausage, remaining hard-boiled eggs, remaining onion and garlic mixture, and the rest of the plant-based cream mixture. Ensure the top layer is potato slices.
7. 7Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and the casserole is bubbling around the edges. The potatoes should be very tender when pierced with a fork.
8. 8Let the casserole cool for at least 10 minutes before serving. This allows the layers to set and makes it easier to serve.

Substitutions

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