Rakott Krumpli

Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 20-25 minutes until just tender, then drain and allow to cool slightly before peeling and slicing into rounds about 5mm thick.

While the potatoes cook, place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes, then transfer to an ice bath to cool before peeling and slicing into rounds.

Preheat your oven to 180°C (350°F) and lightly grease a deep baking dish with olive oil.

Spread a thin layer of sour cream on the bottom of the prepared baking dish, then arrange an even layer of sliced potatoes on top and season with salt.

Arrange a layer of sliced hard-boiled eggs over the potatoes, then spread a generous layer of sour cream over the eggs.

Repeat the layering process — potatoes, salt, eggs, sour cream — until all ingredients are used, finishing with a final top layer of sour cream spread evenly across the surface.

Drizzle a small amount of olive oil over the top layer and place the dish in the preheated oven. Bake for 35-40 minutes until the top is golden brown and the casserole is heated through and bubbling.

Remove the casserole from the oven and allow it to rest for 5-10 minutes before serving to let the layers set.