Vegetarian Rakott Krumpli with Egg and Cheese
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Ingredients
- 800 g waxy potatoes
- 5 eggs
- 150 g cheddar cheese
- 150 ml soured cream
- 20 g butter
- 1 tsp sweet paprika
Nutrition (per serving)
- Calories
- 524 kcal
- Protein
- 23.7 g
- Carbohydrate
- 34 g
- of which sugars
- 3.3 g
- Fat
- 31.7 g
- of which saturates
- 17.6 g
- Fibre
- 3.6 g
- Salt
- 1.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Boil the potatoes whole for 15 minutes until just tender, then drain, cool slightly and slice into rounds.
- 2
Hard-boil the eggs in a separate pan for 9 minutes, then cool under cold running water, peel and slice.
- 3
Butter a baking dish and layer up half the potato slices, half the sliced egg, half the grated cheddar and a third of the soured cream. Repeat the layers, finishing with soured cream and the remaining cheese on top.
- 4
Scatter over the sweet paprika and bake for 30-35 minutes until golden and bubbling.
- 5
Rest for 5 minutes before serving.
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