Rakott Krumpli (Layered Potato Casserole) - Egg-Free

Ingredients

• about 910 g Potatoes
• about 450 g Hungarian Sausage (csabai kolbász)
• 2 cups Sour Cream
• 1 large Onion
• 2 cloves Garlic
• 2 tsp Smoked Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 cup Vegetable Broth

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

Instructions

1. 1In a large pot, boil the about 910 g Potatoes in enough water to cover them, until they are easily pierced with a fork (about 15-20 minutes). Drain the potatoes and let them cool for 10 minutes. Once cool enough to handle, peel the potatoes and slice them into 0.635 cm thick rounds.
2. 2Slice the 1 large Onion into thin half-moons. Mince the 2 cloves Garlic. Slice the about 450 g Hungarian Sausage into 0.635 cm thick rounds.
3. 3Heat a 25.4 cm skillet over medium heat. Add the sliced 1 large Onion and minced 2 cloves Garlic and sauté for 5-7 minutes until softened and translucent. Stir in the sliced about 450 g Hungarian Sausage and 2 tsp Smoked Paprika, and cook for 8-10 minutes, stirring occasionally, until the sausage is lightly browned.
4. 4Preheat your oven to 190°C. Use a 22.86 × 33.02 cm baking dish. Arrange one-third of the sliced potatoes in a single layer at the bottom of the dish, then spread half of the sausage mixture evenly over the potatoes. Dollop one-third of the 2 cups Sour Cream over the sausage layer.
5. 5Repeat the layering once more: add another one-third of the sliced potatoes, the remaining half of the sausage mixture, and then another one-third of the 2 cups Sour Cream. Finish with the last one-third of the sliced potatoes, topped with the remaining one-third of the 2 cups Sour Cream.
6. 6Pour the 0.5 cup Vegetable Broth evenly over the top layer. Sprinkle the 1 tsp Salt and 0.5 tsp Black Pepper over the casserole. Bake in the preheated oven for 60-70 minutes, until the top is golden brown and the casserole is bubbly around the edges.
7. 7Let the Rakott Krumpli rest for 10-15 minutes on a heatproof surface before serving. This resting period allows the layers to set, making it easier to cut and serve.

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