Lunch
Lighter Hungarian Layered Potato Casserole
4 servings · 85 minutes
458calories
36 gprotein
39 gcarbs
18 gfat
Per serving
Ingredients
For 4 servings
- 800 g potatoes (preferably boiling potatoes, yellow-fleshed)
- 6 eggs
- 60 g smoked sausage
- 150 g turkey ham, cut into strips
- 400 g Greek yogurt, 0%
- 60 g sour cream, 12% (3 tablespoons)
- 5 g oil for greasing the baking dish (1 teaspoon)
- Salt, pepper, 1 teaspoon paprika for the top
Instructions
- Wash the potatoes and cook them in their skins in salted water for 20–25 minutes, until a knife pierces them easily but they don't fall apart. Cook the eggs in another pot until hard-boiled, 10 minutes from boiling, then cool them in cold water.
- Peel the still-warm potatoes and cut them into half-centimeter slices. Peel the eggs and slice them, cut the sausage into thin slices.
- Mix the yogurt smooth with the sour cream, 1 teaspoon salt and pepper. The sour cream gives authentic layered potato flavor, while the yogurt adds volume.
- Preheat the oven to 180 °C (350 °F) and lightly grease a baking dish of about 20×30 cm with oil. Layer potatoes on the bottom, salt lightly, add the eggs, sausage and half the ham, and spread a few spoonfuls of yogurt cream on top.
- Repeat the layers so that potatoes are on top. Smooth the remaining cream over it and sprinkle with paprika.
- Bake for 30–35 minutes until the top browns in spots and the edges bubble.
- Let it rest for 10 minutes before cutting. By then it will set and you'll be able to cut neat pieces from it.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
