Hungary
Rakott krumpli
A layered Hungarian casserole of sliced potatoes, sour cream, smoked sausage, and hard-boiled eggs, served at luncheon, as a main course, or as a side dish.
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About this dish
It is a layered casserole with slices of each ingredient layered onto each other, first mentioned by István Czifray in his 1840 edition of the Magyar nemzeti szakácskönyv. It can be served as a luncheon dish, as a main course or as a side dish.