hungarian potato bake

This is a real crowd pleaser. A potato bake loaded with cream, cheese and crispy salami – you can see why. I went through a ‘Hungarian potato bake’ stage last year where I made this all the time. It’s terrific to have up your sleeve for the holiday season as it’s THE best thing to take along to a barbecue. Decadent and filling, as part of a barbie – it does a great job in soaking up the booze and served with some butterflied burnt snags and a big leafy salad – it’s one of my favourite meals.

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I came across this recipe in the Riverview cookbook a couple of years ago – which is a terrific compilation of simple home cooking. It’s chocka block full of the types of tried and tested recipes that you can’t help but coming back to time and time again.

This dish doesn’t use that many ingredients, is quick to make and can be made ahead of time which is handy when you’re entertaining. There’s nothing complicated about this recipe and you certainly won’t find it in any diet cookbook.

So invite some friends round this weekend and give it a go. Everyone will be asking for your recipe!

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hungarian potato bake
recipe from the Ignatian cookbook 

7 x large potatoes
1 x salami
6 x hard boiled eggs
300ml of sour cream
300 grams of grated cheese
Salt and freshly cracked pepper
Canola oil spray, for greasing the dish

  • Preheat the oven to 180℃ and spray a large shallow, oven proof, baking dish with canola oil spray.
  • Peel and finely slice the potatoes and boil them in a large saucepan of salted water until soft. Drain, set aside.
  • While this is happening, boil the eggs until hard. Peel and slice, set aside.
  • Discarding the salami skin, finely slice and pan fry until crispy. Set aside.
  • Pour the sour cream in to a bowl, adding 1/2 a cup of water and stir with a fork. Set aside.
  • You’re now ready to assemble the potato bake. To do this: layer the potatoes on the bottom of the dish, topping with some sour cream, salami and boiled eggs. Season with salt and pepper. Continue to do so until all ingredients have been used up.
  • Finish by sprinkling the generous amount of cheese on top.
  • Bake in the oven for 30-40 minutes until nicely browned on top.

Serve with some barbecued sausages (or meat of your choice) and a large green mixed salad.

Lo’s tips

  • I like to use ‘pizza cheese’ which is a combination of tasty, mozzarella and parmesan.
  • You can make this the day before you need it, simply heating it before serving.

Viola!

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If you make this Hungarian potato bake, please leave your comments below. xx

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