Recipe review: Layered rakott crumpli (Hungarian potato & egg casserole)

By | January 28, 2014


This is the second of the two recipes I’m testing and sharing from Jamie Geller’s new cookbook, Joy of Kosher: Fast, Fresh Family Recipes (the first was her lemon lover’s chummus). I was provided with a review copy of the book, but my opinions are my own. You can see lots more of Jamie’s recipes and videos at Joy of Kosher.

When I saw this recipe in Jamie’s new book, I felt like it was created for me. Potatoes and sour cream? Come to mama, please. I don’t know, maybe I’m more Hungarian than I thought.

So one night recently, I cooked the potatoes and hard-boiled the eggs. In the morning, with the baby supervising from his highchair, I mixed the sour cream and milk and got into the zen of layering everything just so, including the breadcrumbs from the freezer that I was glad to finally finish up.

I baked it, photographed it, and sat down to a nice big portion even though it was only 10 a.m. And you know what? It was nice and tasty, very comfort-food-y. We totally liked having the rest for dinner that day. But I wasn’t excited about it the way I was about that chummus.

And here’s where I admit to being a downright frugal (read: cheap) cook. While I often buy sour cream, I never use four containers in a single dish. And eggs? I tend to use a dozen in a week, so putting nine in one night’s dinner is kind of a lot. If I’m going to do all that, I want the result to be, like, beyond incredible.

Still, I can totally see making this for Pesach, maybe with crushed potato chips instead of breadcrumbs. My husband’s idea. Now who’s Hungarian?

Recipe at a glance:

  • Accessible ingredients? Definitely.
  • Multiple steps required? Prep the potatoes, hard-boil the eggs, mix the sour cream and milk, layer, and top with breadcrumbs. I did the first two steps at night and finished up in the morning, so it wasn’t a big deal.
  • Left with lots of dirty dishes? Kinda, but it wasn’t terrible.
  • Taste worth the effort? I’d say so.
  • Make again? I’d make it again, but not as a regular menu item.


nossi @ the kosher gastronome on January 28, 2014 at 9:50 pm.

wow, rakod krumply…I haven’t seen that in years, my grandmother (bobby) used to make this…she never used breadcrumbs, but that definitely looks interesting…thanks for reminding me about this dish


dina on January 29, 2014 at 2:30 am.

it does sound like yummy comfort food!


Jamie Geller on January 29, 2014 at 12:51 pm.

Hey Tali – thanks for the honest review and thrilled you loved loved loved the hummus. It’s funny how you describe yourself as a frugal cook and this recipe as more of a financial indulgence — you are right however I describe it as more of a caloric indulgence – I am not worried about my wallet (much to Hubby’s dismay) just my waistline :-). This is one of those retro recipes for me that I ate at my grandparent’s table and its holds such a special place in my heart. Surprisingly I never thought about it for Pesach – thank your honorary Hungarian Hubby!


Rochelle on January 29, 2014 at 9:45 pm.

This classic and common Hungarian dish is made to suit each cook. Sometimes it is made with sautéed onions [even a lot] added – which would make this less bland and perhaps more to your taste. You can also up the seasonings, in addition to more salt & definitely more pepper, Hungarians love their paprika and add that too. The number of eggs is variable so you can easily make this with only 4. The amount of sour cream can be cut down to only 1 cup.


Tali Simon on January 29, 2014 at 10:37 pm.

Great suggestions! I will definitely add plenty of onions next time.


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