Rakot Krumpli
Layered Potatoes

  • 4 tablespoons butter, divided

  • 6 medium potatoes

  • 1 teaspoon salt or to taste

  • 1/8 teaspoon white pepper

  • 3 hard-boiled eggs, sliced into 1/4-inch rounds

  • 1/2 cup bread crumbs

  • 1/cup shredded cheddar or mozzarella cheese

  • sour cream

 

  1. Preheat oven to 350 degrees Fahrenheit. Grease a baking dish with two tablespoons of butter.

  2. Place potatoes in a large pot of water and boil until fork-tender, about 20 minutes. Strain. When cool enough to handle, peel and slice potatoes into 1/4-inch rounds.

  3. In the prepared baking dish, layer in this order: potatoes, salt, pepper, eggs, cheese, several dollops of butter, bread crumbs.

  4. Continue to layer until the baking dish is full. Top with the last layer of cheese.

  5. Bake for 40 minutes, or until the top is golden.


    Note:
    1. Rakott krumpli does not freeze well but will keep in the refrigerator for up to four days.
    2. We like it with lots of eggs and cheese, so I am usually more generous with eggs and cheese than the recipe calls for.
    3. We serve it with a side of sour cream.
    4. In some variations of this dish, it is also suggested to add some sausage which I omit, in order to prepare the dairy version.