Hungarian potato casserole

In last week’s Jewish Standard, there was a review of Carol Ungar’s newly published cookbook, “Jewish Soul Food” – Traditional Fare and What it Means. She combines her writing with spirituality (even Kabbalistic ideas) and authentic tradition, and adds those to the recipes. There was also a recipe for a simple marble cake. As promised, here is a second recipe for a nice dairy potato casserole that would work well served with a broiled fish dinner. Enjoy.

Hungarian Jewish Pleated Potato Casserole —“Rakott Krumpli”

Excerpted from: Jewish Soul Food: Traditional Fare and What it Means
by Carol Ungar (Brandeis University Press)

A Jewish take on a Hungarian peasant classic, Rakott Krumpli, (pleated potatoes) is a savory sour cream, potatoes, and hardboiled eggs casserole. Jewish people often remake regional foods to conform to the Jewish dietary laws. The “pleating” refers to layering of ingredients.

Ingredients

6 medium potatoes cooked in their skins until fork tender (about 20 minutes)
3 eggs hard boiled
1 teaspoon salt (or more to taste)
⅛ teaspoon white pepper
1 teaspoon paprika (optional)
2 Vidalia onions sautéed in 2 tablespoons of butter (optional)
2 handfuls grated yellow cheese, any kind (optional)
2 cups sour cream

Preparation

Slice boiled potatoes into ¼-inch rounds. Slice eggs into rounds. In a buttered casserole, layer potatoes, eggs, grated cheese, and sautéed onions, sprinkling salt and pepper over the potatoes.

Continue layering until casserole is full. Top with sour cream.

Bake at 350° F for 40 minutes or until top is brown. Doesn’t freeze well but will keep in fridge for up to four days and reheats nicely in the microwave.