Potato Bake (Rakott Krumpli)

I grew up having this as a main meal, but also makes a great side dish without the salami.


  • 1 kg Baby Potatoes

  • 7 Eggs

The Sauce

  • 400g Sour Cream

  • 1 Egg

  • Season with Salt / Pepper to taste


  1. In a large pot, boil whole potatoes until cooked through but still holding its shape. Remove the potatoes with tongs so you can reuse the water for boiling the eggs.  Once cool enough to handle, slice the potatoes about 1cm thickness. I don’t bother removing the skins. 

  2. Hard boil the eggs, peel and slice.

  3. If using salami or sausage to make a complete meal, then it is best to render / cook first – slice.

  4. Once you have these ingredients prepped – start layering into a baking dish like you would a lasagne. I use a 1.9L square Pyrex which is a good size for this recipe. Start with a layer of potato, then egg, then salami of choice (if using). Repeat, finish the top with potatoes. 

  5. Now make the sauce. Whisk together the sour cream and egg until it has a nice flowing consistency. Add plenty of salt and pepper to taste.

  6. Drizzle sauce over the top of potato and give it a bit of a shake so it settles nicely through the potato and egg. Add a few more cracks of salt and pepper on top.

  7. Bake at 180C. If your potatoes and eggs are still warm from the prep, then you only need to heat through for about 15 minutes, or until golden on top. Otherwise, leave in for a bit longer until the middle heats through.