Watch a Demo Video Below.
Hungarian Potato Gratin
Are there any vegan Hungarians in the crowd here? Do you miss the magic that emerges from the oven after a spell of potatoes, sour cream, and hard-boiled eggs with tons of butter?
Well, good news: I am happy to declare that I managed to veganize this divine dish with 100% success!
I was more addicted to this delicacy than chips, chocolate, or any other dish, so much that one day when I looked up from the plate for a moment, I saw my brother, Chaim, watching me, terrified of my enormous capacity.
In the last years of her life, my mom would leave me a message on the answering machine (in a heavy Hungarian accent): Sarele, I made Rakott Krumpli for you.
Hungarian cuisine puts most of its creativity in the dishes themselves. Only a small portion is devoted to food design, and that too is mainly in the cakes and other desserts.
Therefore, as I have already mentioned in the Paprikash Crumpli recipe, do not let your eyes deceive you;
The Hungarian kitchen has two main goals in mind; The food must be fulfilling and delicious, in such a way that you want to adopt it as part of your traditional classics.
In Hungarian cuisine, you will not find rare ingredients but mainly available products. In my opinion, the combination of ingredients is the main factor that makes this kitchen so unique.
Like any classic-traditional dish, Rakott Krumpli has several versions – with one common base for all of them:
Boiled potatoes layers, topped with hard-boiled eggs, generously scattered pieces of butter, bread crumbs that soak up the whole business; on top of all – sour cream, An hour in the oven, and voila!
Some like to add to the basic recipe sausages or aged hard cheese.
In my opinion, anything that adds detracts. Because these extra toppings spoil the excellent taste created from the pairing of potatoes with butter, sour cream, and bread crumbs.
The preparation is not complicated, especially if you work in phases: pre-cook potatoes; vegan sour cream, and even a quick egg yolk sauce.
Serve the Rakott Krumpli with a salad and red wine, and feel grateful for all this goodness.
Enjoy and let me know how it turned out ❣️
- 1.250 Kg White skin potatoes, washed do not peal
- 300 gram Tofu
- 300 gram firm silken tofu blue package
- 100 gram vegan butter
- ½ cup bread crumbs, or cornflakes crumbs
- salt and pepper by taste
Egg Yolks Mixture
- vegan yolk sauce
- 2 medium cooked potatoes take from what we cooked earlier
- Make sour cream and keep it in the refrigerator – You can prepare it a few days in advance.
- Make the Egg Yolk Sauce and keep it covered in the refrigerator – you can prepare it 2 – 3 days in advance.
- Cook the potatoes with the skin in salted water until they soften. Drain. Remove two medium-sized potatoes from the pot and set them aside. We will use them to make the "Yolk".
- Let the potatoes cool completely, making it easier to slice them.
- Cut the rest of the potatoes (along with the peel) into slices about half a centimeter (0.2 inch) thick.
- Peel the two potatoes we took out of the pot earlier; Transfer them to a bowl and mash them into a puree. Add the yolk sauce we prepared earlier and mix well. Set aside.
- Cut the tofu into slices about half a centimeter thick; if desired, create discs with a cookie cutter and set aside. We will use the discs for the top layer. Crumble the rest of the tofu and transfer to a bowl. (See demo video)
- Drain the silken tofu, crumble it and transfer to a separate bowl.
- Arrange a layer of potato slices in the greased pan; Sprinkle with salt and black pepper.
- Sprinkle both tofu and firm silken tofu; add a few tablespoons of the yolk we made earlier from the potatoes and the Yolk Sauce at equal intervals. Add butter dice at equal intervals as well.
- Sprinkle bread crumbs, and salt and pepper.
- Fill the pan in the same order: potatoes, tofu, silken tofu, "Egg Yolk," butter, and bread crumbs (do not forget salt and pepper in between); If you have made tofu discs – you can arrange them in the top layer.
Sour Cream Topping
- Mix vegan sour cream with olive oil, salt, and pepper and spread gently on top.
- Place in a preheated oven at 180 degrees Celsius (356 Fahrenheit) and bake for fifty minutes to an hour or until slightly golden.
- Remove from the oven, Allow to cool for a few minutes to set.
- Serve with a salad and red wine; if you are lucky and you have vegan blue cheese, add it to the salad. Make a toast and enjoy!
- Please note: There is no need to pass the sour cream through a nut bag. Instead, after grinding in a blender, mix it with olive oil, salt, and pepper, and that’s it – it is ready to spread on the Rakott Krumpli.
- The quantities shown in the video are for illustration purposes only. Stick to the amounts indicated in the recipe.