Main Dishes
Slovak French Potatoes: A Layered Sausage and Egg Bake in Sour Cream Custard That Stays Moist
Layered French potatoes with boiled eggs, sausage and scallions, baked in a rich egg and sour cream custard.
Instructions
Wash the potatoes thoroughly and boil them in their skins in salted water until tender, about 35–40 minutes.
Hard-boil 8 eggs: place them in cold water, bring to a boil and cook for 5 minutes, then cool them under cold water.
Peel the cooled potatoes and slice them (not too thin). Slice the boiled eggs and the sausage into rounds and finely chop the scallions.
Whisk 8 raw eggs with the sour cream, salt and pepper to make the custard.
Grease a large 10×14-inch (26×36 cm) baking dish well with lard.
Spread one third of the potatoes over the bottom, salt lightly and top with half of the sausage, boiled eggs and scallions.
Pour one third of the custard evenly over this layer.
Repeat with the second third of the potatoes (salted), the rest of the sausage, eggs and scallions, and the second third of the custard.
Finish with the last third of the potatoes, drizzle with oil and pour over the remaining custard.
Bake at 400°F (200°C) for 35–40 minutes, until the custard is set and the top is crisp and golden. If you use raw sausage, cook it first until it reaches 160°F (71°C).
- 1. Potatoes boiled the day before are firmer and slice more neatly.
- 2. For a smokier flavor, add some fried bacon between the layers.
- 3. Reheat leftovers in a skillet with a little butter or in the oven; the microwave can make the potatoes rubbery.
- Refrigerate for up to 3 days.