Gluten-Free Rakott Krumpli (Layered Potato Casserole)

Ingredients

• 2 lb Potatoes (Yukon Gold or Russet)
• 6 large Eggs
• 0.5 lb Smoked Sausage (Hungarian Kolbász if available)
• 1.5 cup Sour Cream
• 1 medium Onion
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tsp Paprika
• 1 tbsp Cooking Oil

Instructions

1. 1Preheat your oven to 375°F (190°C). Peel the 2 lb Potatoes and slice them into 1/4-inch thick rounds. Place the sliced potatoes in a large pot, cover them with cold water, and add 1/2 tsp Salt. Bring the water to a boil over high heat and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork; then drain them well.
2. 2Place the 6 large Eggs in a medium saucepan, cover them with cold water, and bring to a rolling boil over high heat. Boil for 10 minutes, then drain the hot water and cool the eggs under cold running water. Once cooled, peel the eggs and slice them into 1/4-inch thick rounds. Slice the 0.5 lb Smoked Sausage into 1/4-inch thick rounds.
3. 3Chop the 1 medium Onion into 1/4-inch dice. Lightly grease a 9x13-inch baking dish with 1/2 teaspoon of the 1 tbsp Cooking Oil. Heat the remaining 2 1/2 teaspoons of the 1 tbsp Cooking Oil in a 10-inch skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4In a large bowl, combine the 1.5 cup Sour Cream, the remaining 1/2 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Paprika. Stir until all ingredients are thoroughly mixed and the sour cream mixture is smooth.
5. 5Arrange half of the cooked 2 lb Potatoes evenly in the bottom of the greased 9x13-inch baking dish. Layer half of the sliced 6 large Eggs, half of the sliced 0.5 lb Smoked Sausage, and half of the cooked 1 medium Onion over the potatoes. Spread half of the prepared sour cream mixture evenly over these layers. Repeat these layering steps with the remaining potatoes, eggs, sausage, onion, and sour cream mixture.
6. 6Bake the casserole in the preheated oven at 375°F (190°C) for 30-40 minutes, or until the top is golden brown and the mixture is bubbly around the edges. Let the casserole cool slightly for 10-15 minutes before serving, which allows the layers to set and makes for easier slicing.

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