Hungarian Potato Casserole Recipe
Hungarian or Magyar cuisine is the traditional dishes of the nation of Hungary, primarily, the ethnic group Magyars. Their cuisine is primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses, and honey. The authentic Hungarian dishes are definitely not for people on a diet. Their food might be a little bit too fatty; however their rich flavor, aroma, and exquisite texture would definitely make a good compensation for the slightly excessive calorie intake. This Hungarian Potato Casserole recipe is based on centuries-old traditions of spicing and preparation methods. With its finely steamed fresh potatoes and strong-flavored onions, it would absolutely take you back to Hungary where it all began!
Ingredients
- 5-6 large potatoes
- 1 large onion
- 3 tablespoons butter or canola oil for frying (45 ml)
- 2 cups heavy cream or sour cream (460 g)
- 1½ teaspoon salt (3 g)
- 1 teaspoon paprika (2 g)
- ¼ teaspoon black pepper (0.8 g)
- OPTIONAL: 2 hard-boiled eggs, shelled and sliced
- 3.5 ounces yellow cheese (100 g)
Instructions
- In a large deep saucepan, place a medium amount of water and put to a boil; add the potatoes with the skins and all. Let it simmer; then reduce heat and cover with a tight-fitting lid.
- Let it simmer for approximately 35 minutes; test doneness of potatoes by pricking it with a fork. Drain and set aside to cool.
- Chop up the onions. In a medium-sized frying pan, melt the butter or oil and sauté onions until transparent and tender. Set aside for later use.
- Preheat the oven to 350° Fahrenheit (180° Celsius); and then grease a baking dish.
- Peel and cut potatoes carefully into ¼ inch slices in a layer. If desired, layer hard-boiled eggs slices on top of the potatoes and then yellow cheese on top of the eggs. Then, cover with the rest of the potatoes and sprinkle paprika on top.
- Bake uncovered, at 350° Fahrenheit (180°Celsius) for 45 minutes.
- Serve warm and enjoy!
