These Slovak-style French potatoes are layered with boiled eggs, sausage and scallions, then baked in a rich egg and sour cream custard. The custard binds the layers, so the casserole stays moist and holds its shape when sliced.
At a Glance
- Prep time: 45 min
- Baking time: 35–40 min
- Total time: 1 hr 25 min
- Servings: 6–8 (10×14-inch / 26×36 cm baking dish)
- Difficulty: Medium
- Best for: a big Sunday lunch or a hungry family
- Make ahead: boil the potatoes and eggs the day before
- Storage: refrigerator (3 days); still moist when reheated
- Serving tip: with dill pickles or pickled beets
Ingredients
Base
- 4.4 lb (2 kg) potatoes (waxy or all-purpose)
- 8 hard-boiled eggs
- 4 sausages (kielbasa-style, smoked or fully cooked)
- 1 bunch scallions
- 1 tablespoon lard, for greasing the dish
- 2 tablespoons (30 ml) sunflower or vegetable oil
- Salt, to taste
Custard
- 8 raw eggs
- 3/4 cup (200 ml) sour cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
Instructions
- Wash the potatoes thoroughly and boil them in their skins in salted water until tender, about 35–40 minutes. Cooking them in their skins keeps more flavor and keeps them from getting watery.
- Meanwhile, hard-boil 8 eggs: place them in cold water, bring to a boil and cook for 5 minutes, then cool them right away under cold water so they peel easily.
- Peel the cooled potatoes and slice them (not too thin, so they do not fall apart). Slice the boiled eggs and the sausage into rounds and finely chop the scallions.
- Make the custard by whisking 8 raw eggs with the sour cream, salt and pepper. This mixture binds all the layers together.
- Grease a large 10×14-inch (26×36 cm) baking dish well with lard.
- Spread one third of the potatoes over the bottom, salt them lightly and top with half of the sausage, half of the boiled eggs and half of the scallions.
- Pour one third of the custard evenly over this first layer.
- Repeat: add the second third of the potatoes (salt them), the rest of the sausage, boiled eggs and scallions, and pour over the second third of the custard.
- Finish with the last third of the potatoes, drizzle the top with oil for color and pour over the remaining custard.
- Bake in an oven heated to 400°F (200°C) for about 35–40 minutes, until the custard is set and the top is crisp and golden. If you use raw sausage instead, cook it first until it reaches 160°F (71°C).
Video Recipe
Tips & Storage
- Potatoes a day ahead: Potatoes boiled the day before are firmer and slice into neat rounds more easily.
- Extra flavor: If you like a smoky flavor, add some fried bacon between the layers.
- Reheating: Reheat leftovers in a skillet with a little butter or in the oven. In the microwave the potatoes can turn rubbery.
Frequently Asked Questions (FAQ)
Can I use raw potatoes? This is not recommended. Raw potatoes release a lot of water, need about an hour longer to bake and the texture will not be as compact. Pre-boiling is the key to the right texture.
Why does the recipe call for 16 eggs? Half go inside as filling (boiled) and the other half act as the binder (the custard). That makes this casserole hearty and protein-rich, and it can be sliced like a cake once baked.
How long do French potatoes bake? With pre-boiled potatoes they are done in 35 to 40 minutes in an oven heated to 400°F (200°C). The top should be golden and the custard between the layers set.
What can I use instead of sausage? Smoked meat, bacon or ham also work well, or a mix of them. The flavor will be a little milder; the method stays the same.
Can French potatoes be made ahead? Yes. Boil the potatoes and eggs the day before, then slice, layer and bake the next day. Once baked, they keep in the refrigerator for 3 days.
Enjoy!
The recipe is based on a version by LiViera Desserts, adapted by the We Cook With Love team.
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