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Rakott krumply - layered potatoes in a slow cooker Crock-Pot


The potatoes are washed with cold water and cooked in the Crock-Pot slow cooker, at the HIGH program approx. 2 hours, attention without water. After the cooking time is over, take the potatoes out of the bowl, put them in a bowl with cold water, for approx. 5 minutes, then clean and slice.

Meanwhile, boil the quail eggs in cold water, in a larger kettle, approx. 4 minutes after the water boils. Drain the hot water and let it rest in cold water for approx. Ten minutes. Then peel and slice.

Grease the ceramic bowl of the Crock-Pot slow cooker with a generous layer of butter, then place slices of baked potatoes, a generous layer of combined cheeses, egg slices, pieces of bacon, and then potatoes, cheeses, egg and bacon, until all the ingredients are finished.

Cream the chicken and eggs vigorously until a thicker sauce is obtained, which is poured over the layered potatoes.

Set the slow cooker to the HIGH program for approx. 4 hours and leave to cook.

The dish is served hot or cold, with the addition of cream or a seasonal salad, we enjoyed with beet and horseradish salad.


Good luck and good luck!


Video: Hungarian food: Potato sour cream soup (November 2021).