Rakott krumpli (potato casserole)

  • 6-8 potatoes (golden yukon works best)
  • 1 broccoli head
  • 1 cauliflower head
  • cheese (at will)
  • red bell pepper (a bit)
  • 3-4 eggs
  • 2 tbsp mayo
  • 2 tbsp sour cream
  • 1 tsp apple cider vinegar (optional)
  • a pinch of salt
  • butter

  1. Boil the potatoes, approx 30-40min after boil on medium heat.
  2. Boil the eggs (in separate pot), approx 10min after boil. Once ready, transfer into basin of cold water.
  3. Cut the cauliflower and broccoli into smaller pieces and steam or boil for 5min, err on side of less. Strain and let sit.
  4. Mix the mayo and sour cream (electric mixer is better). This is the sauce.
  5. Coat a casserole pan with oil (I like olive).
  6. Cut the potatoes into circles and grate the eggs once they are both ready.
  7. Place half the potatoes as one layer in the pan, then a thin layer of sauce, then half the eggs, then another thin layer of sauce. 
  8. Repeat the previous step twice more using up all the remaining potatoes and eggs. (Adjust as needed for a smaller portion or if using a different size pan.) Make sure that you have approx 1/3 of the sauce left at this point. If not, make more.
  9. Put the grated cheese and some butter on top.
  10. Sprinkle the top with the mix of broccoli, cauliflower, and diced red bell pepper. I like to put some more sauce on each bit of the broccoli and cauliflower, so that they soften and soak up the sauce while baking.
  11. Preheat the oven to approx 190 C. When ready, put in the prepared pan to bake for approx 40min. Bake approx 10-15min for extra crisp.
  12. Enjoy!