Go Back
–+ servings
vegan roccott kroumply

Rakott Krumpli, Hungarian Potato Gratin

Layers of boiled potatoes, topped with vegan "hard-boiled eggs," butter generously scattered in between, nourishing the whole business, bread crumbs that absorb all this goodness, and above all - clotted vegan sour cream. The preparation is not complicated, especially when working in phases: pre-cook potatoes, make vegan sour cream in advance, and a quick Egg Yolk Sauce.
Serve with a salad and red wine, and feel grateful for this delicious meal.
Print Recipe Pin Recipe
Servings 6

Equipment

Ingredients
 
 

  • 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

Sour Cream Topping

Instructions
 

Early Preperation

  • 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.

Potatoes

  • 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.

Egg Yolks

  • 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.

Tofu

  • 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.

Assembly

  • 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!

Notes

  • 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.
 
Tried this recipe?Let us know how it was!