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Rakott krumpli, hungarian scalloped potatoes
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| Artist: |
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| Categories: |
Cheese, Eastern European, Eggs, Hungarian, Potatoes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| large | Potatoes | | 12
| | Eggs, Hard Boiled | | 4
| oz | Butter | | 16
| oz | Sour Cream | | 12
| slice | Bacon | | 4
| oz | Swiss Cheese, Grated | | 16
| oz | Sausage Or Franks, Sliced | | 1
| tsp | Salt |
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Procedures:
| 1 | Boil potatoes in their skin. | | 2 | Boil eggs. | | 3 | Peel potatoes and eggs. | | 4 | In a pyrex baking dish layer the ingredients: start with sliced potatoes on the bottom, sprinkle grated butter on them, salt, sliced boiled eggs, salt, sour cream, sliced sausage -or franks-, repeat one more time. | | 5 | The last layer should be potato. | | 6 | Cover the pie with grated cheese, than lay the bacon slices on the cheese in a diagonally crossed way. | | 7 | Bake the dish in the oven for 45-60 minutes at 400°F until bacon is crisp on the top and cheese melte |
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