Cookbook talk:Potato Casserole (Rakott Krumpli)

Why is this among Yiddish recipes? It contains sour creme and meat (sausage), so it isn't kosher. --80.98.57.185 17:02, 18 July 2007 (UTC)

Well, the person who edited this recipe was probably a Hungarian. And not a wery good cook either since he or she forgot the oil. If somebody tried the recipe, probably burned it. Warrington

This nam RACKOR KRUMPLI... where is this name coming from?? (talk) 11:38, 3 September 2008 (UTC)

Rakott krumpli means layered potatoes: you put layers of sliced boiled potatoes, slices of sausage (the chorizo type)and sliced hard boiled eggs in an ovenproof dish, adding generous dollops of sour cream between the layers. Just a few remarks: in fact, you can use any sour cream, Tesco's common will do - anyhow, smetana is just the Russian name of sour cream. You can use even creme freche. It is better to boil the potatoes in their skin, thy are less liable to crumble this way, and you manage to slice them thinner. (It is messier to peel them, though.) Ususally you don't use olive oil for this dish (you may though, if you wish), just butter slighly the ovenproff dish before layering the ingredients, and in the end sprinkle a few dice of butter on the top before putting it in the oven.

Olive oil is not a good idea, since it doesn't take the heat of the oven well. Oil or butter is not necessary if you use the right kind of sausages (kolbász) that have enough fat to spread the heat. Without kolbász the taste is simply not there, so you need another substitute as well.