Potato, Egg & Ham Casserole


Potato, Egg & Ham Casserole

Make take on a traditional Hungarian dish called Rakott Krumpli. Great use for leftover ham and hard-boiled eggs.


  • 6 medium potatoes
  • 6 hard boiled eggs
  • 2 c thinly sliced cooked ham or sausage
  • 1 pint sour cream
  • 1/2 c grated white cheddar
  • salt pepper and paprika to taste


  1. Boil potatoes, then peel and slice them to about 1/4 inch thick.
  2. Slice eggs with an egg slicer
  3. Butter a casserole dish
  4. Place a layer of potatoes in the bottom (1/3)
  5. Place 1/2 of the eggs onto the potatoes
  6. Then layer 1/2 of the ham
  7. Then about 1/3 of sour cream
  8. Sprinkle with salt, pepper and paprika
  9. Next layer half of the remaining potatoes
  10. Layer the remaining eggs
  11. Layer the remaining hams
  12. 1/2 of the remaining sour cream
  13. more salt, pepper and paprika
  14. The remaining potatoes
  15. The remaining sour cream
  16. More salt, pepper and paprika
  17. Sprinkle the cheddar cheese on top
  18. Cover with foil and place in a preheated 350 degree oven for 40 minutes.
  19. Remove foil and continue cooking until top is golden.
  20. Let cool and serve