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Grandma Nemeth's Egg and Potato Casserole

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  • Wash and peel potatoes leaving them whole. Boil until tender, but not mushy. Allow potatoes to cool and then slice into about 1/4 inch slices round (as if you were making au gratin potatoes). Peel eggs and slice into round slices also about 1/4 inch thick.
  • Place a single layer of potatoes into greased casserole dish. Lightly season the potato layer with salt, pepper and paprika.(Be sure not to over do it, or it will be too salty.) Next, place a layer of sliced eggs on top of the seasoned sliced potatoes and season again like the potatoes. Spread a thin layer of sour cream over the eggs and again season with salt, pepper and paprika. Use enough sour cream to cover all of the slices. Repeat layers until you get to the top, making the last layer sour cream. Season with salt, pepper and paprika and sprinkle top layer of sour cream with bread crumbs.
  • Bake at 350°F for 1-1/2 hours or until bubbly and golden brown.


This is an old Hungarian family recipe of my Grandmother's. It is a Hungarian specialty and goes great with Ham, Fried Chicken and Fried Pork Tenderloins. The seasoning in every layer is key in making this dish a success. It is even better if you make it a day ahead of time and leave it in the fridge. Just be sure to let it sit out about an hour before popping it into the oven. This may require a longer baking time. It is still EXCELLENT if you make it right away! Note: You can also add smoked or polish sausage into the layers for a complete meal. Just follow the directions the same and only use pre-cooked smoked sausage or Polish sausage. Christina Nemeth Potter

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