Rakott Krumpli

Ingredients

• 2 lb potatoes, waxy (such as Yukon Gold)
• 2 medium onions, yellow
• 4 large eggs
• 1 cup sour cream
• 1 pinch salt and pepper to taste
• 3 tablespoons olive oil

Instructions

1. 1

   Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Place potatoes in a large pot, cover with water, and bring to a boil over high heat. Boil until a knife slides through the thickest part with no resistance, about 15–18 minutes.

3. 3

   While the potatoes cook, cut each onion lengthwise from root to tip, then thinly slice crosswise into half-moons about 1/4-inch thick.

4. 4

   Pour 2 tablespoons of olive oil into a medium skillet and set it over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

5. 5

   Add the sliced onions to the hot oil and stir once every 45 seconds until they turn golden brown and soft, about 12–15 minutes total. Season lightly with salt and pepper as they cook.

6. 6

   Drain the cooked potatoes and let them cool for 2 minutes until safe to handle. Slice each potato into 1/4-inch-thick rounds by holding it steady and slicing straight down through the length.

7. 7

   Crack the 4 eggs into a small bowl and whisk with a fork until the yolks and whites are fully combined, about 20 seconds.

8. 8

   Stir the whisked eggs into the sour cream using a spoon until no white streaks remain, about 10 seconds.

9. 9

   Rub 1 tablespoon of olive oil inside a 9-by-13-inch baking dish, covering the bottom and sides.

10. 10

    Spread half of the sliced potatoes across the bottom of the oiled dish in a single, slightly overlapping layer.

11. 11

    Spread the caramelized onions in an even layer across the potatoes.

12. 12

    Pour half of the sour cream mixture over the onions, spreading it evenly with a spatula.

13. 13

    Arrange the remaining sliced potatoes on top in a single, slightly overlapping layer.

14. 14

    Pour the remaining sour cream mixture over the top potatoes, spreading it evenly to cover as much surface as possible.

15. 15

    Place the baking dish in the preheated 400°F oven until the top turns golden brown and the edges are bubbling, about 12–15 minutes.

16. 16

    Remove the dish from the oven and let it rest for 3 minutes before serving, so the layers stay intact when you scoop.

Tools you’ll need

• large pot
• medium skillet
• small bowl
• fork
• spoon
• rubber spatula
• 9-by-13-inch baking dish
• sharp knife
• cutting board
• oven

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