Hungarian Potato Casserole

My Aunt was Hungarian, and she made some of the yummiest food. Tender potato dumplings which she served with butter, carmelized onions and cottage cheese. Delicious cabbage fritters, and the following potato casserole. You can serve this as an entree with a salad (and she’d often serve a bowl of sauerkraut soup before…I’ll have to drum up that recipe) or as a side dish. For those carnivores out there…this goes really well with Kielbasa, and equally well with grilled or baked fish.

HUNGARIAN POTATO CASSEROLE

8 russet or other starchy potato, cooked in skin (about 30 min) until cooked but not too soft

8 hard boiled eggs

2 cups sour cream

2 medium onions, diced

Sweet Hungarian Paprika

Kosher salt

  • Preheat oven to 350 degrees.
  • Saute diced onions in butter or oil until soft but not browned.
  • Peel and slice potatoes and eggs, not too thinly.
  • Combine sour cream, onions, salt; then gently stir in the sliced potatoes
  • Lightly grease a casserole, and add a layer of potatoes.
  • Add a layer of sliced eggs, and gently sprinkle with paprika.
  • Alternate layers and finish with a layer of potatoes.   Sprinkle with paprika
  • Bake for 40-45 minutes.
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