Gluten-Free Rakott Krumpli (Layered Potato Casserole)

Ingredients

• about 910 g Potatoes (Yukon Gold or Russet)
• 6 large Eggs
• about 225 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Peel the about 910 g Potatoes and slice them into 0.635 cm 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 0.635 cm thick rounds. Slice the about 225 g Smoked Sausage into 0.635 cm thick rounds.
3. 3Chop the 1 medium Onion into 0.635 cm dice. Lightly grease a 22.86 × 33.02 cm 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 25.4 cm 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 about 910 g Potatoes evenly in the bottom of the greased 22.86 × 33.02 cm baking dish. Layer half of the sliced 6 large Eggs, half of the sliced about 225 g 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 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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