Rakott Krumpli

Wash the potatoes (700 g) thoroughly and boil them in their skins in salted water for 25-30 minutes until tender. Drain, let cool until warm, peel and cut into rounds about 0.5 cm thick.

Hard-boil the eggs for 8-10 minutes from the moment the water starts boiling, then cool immediately in cold water, peel and cut into rounds.

Dice the onion finely and sauté in 15 g of butter over medium heat for 5-7 minutes until soft and translucent. Cut the smoked sausage into thin rounds.

Grease a baking dish (about 20×25 cm) with 10 g of butter. Arrange half of the potatoes in an even layer, season lightly with salt and pepper to taste.

Layer half of the eggs and half of the fried onion on top, then add a layer of sausage. Pour over a third of the sour cream, spreading it evenly over the surface.

Repeat the layers: the remaining potatoes, the remaining eggs with onion, and the remaining sausage. Pour the rest of the sour cream on top and smooth it out to the edges of the dish with a spatula.

Scatter the remaining butter (25 g) in small pieces over the top — this will give a golden crust during baking.

Bake in an oven preheated to 180°C for 35-40 minutes until golden-brown on top.

Let the casserole rest for 10 minutes before serving so the layers settle and it's easier to cut into portions.