hungarian potato casserole with steamed broccoli or spinach, this is eli’s favorite dinner. the boy will eat half a 9×13 pan of it! it also works great as lunch the next day……if there are any leftovers. i’ve gotten in the habit of scooping out just enough for his lunch before serving dinner. this is a great meal for a cool fall evening, like a warm hug on your belly. 🙂 there are many variations of this online and i just kind of developed a recipe that we like.
hungarian potato casserole
about 4 large russet potatoes, more or less depending on how much you want to make
3 or 4 boiled eggs
1 1/2-2 cups homemade yogurt (or thick store bought), sour cream, or cashew sour cream
6-8 oz of salami slices (use as much as you want)
salt, to taste i use about 1 1/2 tsp
hungarian sweet paprika, to taste i use about 2 tsp
preheat to 350°
peel and slice potatoes thinly, slice boiled eggs, mix salt and paprika together. grease a 9×13 casserole dish and start layering. potatoes first, sprinkle with paprika salt mixture, yogurt, eggs, salami, potatoes, paprika, yogurt, eggs, salami, until all used up.
place in oven for around 45 mins or until potatoes are done and starting to brown on top. i always start checking around 45 mins may take longer depending on how thick you cut the potatoes and how many were used.