Hungarian Potato Casserole Recipe
- 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)
- 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!
Recipe by Mashed Potatoes Recipe at http://www.mashed-potatoes-recipe.com/hungarian-potato-casserole-recipe/
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