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Hungarian Casserole #1, plain




Source of Recipe


from Giora Shimoni


Recipe Link: http://kosherfood.about.com/od/potatosidedishes/r/pot_hungarian.htm

her comments:
This Hungarian Potato Casserole was served about once a week during
my childhood. My father, an Auschwitz survivor who grew up in Hungary,
loves potatoes. And this is a very economical dish as it consists primarily
of potatoes, onions and sour cream. After a long break I recently started
to make it in my own home, and my kids went crazy loving it.

Hungarian Casserole #1, plain

5-6 large potatoes
1 large onion
2-3 tablespoons butter or canola oil for frying
2 cups heavy cream or sour cream
1 1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon black pepper
2 hard-boiled eggs, shelled and sliced (optional)
3.5 ounces (100 grams) yellow cheese (optional)

1. In a large pot, heat water until boiling. Add potatoes in their skin. Return to boil. Reduce heat, cover, and cook until a knife can be easily inserted (approximately 35 minutes). Do not cook the potatoes until they are too soft to slice nicely. Drain. Set aside to cool slightly.
2. Chop onion. In a frying pan, heat butter or oil. Saute onion until translucent. Set aside to cool slightly.
3. Preheat oven to 350° Fahrenheit (180° Celsius). Grease a baking dish.
4. Peel and slice potatoes into 1/4 inch slices. In a bowl, mix onion, cream, salt, paprika and pepper. Gently combine the potatoes with the sour cream mixture.
5. In the baking dish, arrange half the potato slices in a layer. If desired, layer hard-boiled eggs slices on top of the potatoes and then yellow cheese on top of the eggs. Then cover with the rest of the potatoes. Sprinkle paprika on top.
6. Bake, uncovered, at 350° Fahrenheit (180° Celsius) for 45 minutes.
Makes 5-6 servings.
Serve with baked fish and roasted broccoli or a green salad for a satisfying dinner.

notes:
I sometimes stir a tablespoon of flour into the sour cream, which I prefer to heavy cream. It prevents the sour cream from separating out into a watery liquid.