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.


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


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.

About the Author
Beth is the community editor of the Jewish Standard and the longtime writer and curator of the Cooking With Beth blog. She cooks for her family, including her two young granddaughters.
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