RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Potatoes, Layered Hungarian - dairy
Here's another Hungarian-Jewish recipe. This one is good for the "nine days" (but not for the faint of heart ...). Ruth The recipe below is adapted from "Old Jewish Dishes" and "Flavours of Hungary," published by the Hungarian Tourist Board. (As published in Jerusalem Post, June 7, 1996.) Layered Potatoes ~~~~~~~~~~~~~~~~ 1 kg (2 lb) potatoes 1 small onion, chopped 6 or 7 hard boiled eggs 1/2 cup butter 1-1/2 cups sour cream salt Boil the washed potatoes in their skins. Peel and slice thinly. Slice the hard boiled eggs. Butter a large oven dish liberally. Arrange the potatoes and the eggs in alternate layers, sprinkling the onion on top of each layer of eggs. Finish with a layer of potatoes. Melt the remaining butter, mix with the sour cream, and pour the mixture over the potatoes. Bake in a medium oven, about 180 C/360 F, for an hour until cooked and brown on top. Serves 4 to 6
