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Potato Casserole (Rakott Krumpli)

Potato Casserole (Rakott Krumpli): a sourced make-ahead recipe with measured ingredients and cooking instructions. Prepare at home; follow storage and reheating safety notes.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: zolakoma, CC BY 2.0; https://commons.wikimedia.org/wiki/File:Rakott_krumpli.jpg; https://creativecommons.org/licenses/by/2.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Potato Casserole (Rakott Krumpli)

Photo: zolakoma · CC BY 2.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •6 medium potatoes
  • •4 hard boiled eggs
  • •Salt
  • •1 kolbász (Hungarian sausage ) or 1 cup diced ham (optional)
  • •4 tablespoons olive oil
  • •350 grams sour cream around 40% fat (called tejföl or smetana )

Instructions

  1. 1Cook the potatoes for about 15–20 minutes.
  2. 2Peel the potatoes and the eggs.
  3. 3Slice the potatoes, eggs, and sausage.
  4. 4Put a little olive oil in a baking dish . Arrange alternating layers of potatoes, eggs, and salt or sausage in the dish.
  5. 5Drizzle olive oil over the filling, and top with sour cream.
  6. 6Bake in a preheated oven at 200°C for about 35 minutes.

Camp tips

  • • Traditionally most Hungarian cooking used lard (preferably home-made) but olive oil works just as well as a substitution.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.
  • • Prepare this oven recipe at home before departure. Cool and transport perishable portions safely; do not assume a campfire provides the source oven temperature.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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