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Often described as the ultimate comfort food, this traditional casserole is one the most popular Hungarian dishes. Even though it is incredibly versatile, it usually consists of multiple layers of sliced potatoes, fried bacon, or csabai sausage intertwined with a creamy mixture of eggs and sour cream.
Shortly baked until golden brown and crispy, this hearty dish is usually enjoyed as the main course and it is commonly complemented with various pickled salads.
MOST ICONIC Rakott krumpli
This simple potato casserole is believed to have originated from the popular Jewish kugel. It consists of seasoned grated potatoes that are combined with eggs, then the concoction is baked until golden and crispy. Formerly associated with the eastern Polish regions, babka ziemniaczana became the nation’s favorite due to its simplicity.
Today, it exists in many regional varieties which primarily differ in texture, and often incorporate fried onions or crispy bacon. Whether it is baked as a uniformed or layered casserole, potato babka is usually served sliced and can be enjoyed as a light main course or a nutritious snack.
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Rakott káposzta is a Hungarian baked dish that might not look visually astonishing, but hides a depth of flavors. In order to prepare it, sauerkraut, ground pork, and a mixture of yogurt and sour cream are layered in a deep roasting tin, then baked until browned on top.
The meat is typically combined with rice and flavored with onions, garlic, peppers, tomato paste, and paprika. When properly prepared, the dish should be beautifully balanced with savory, meaty, and tart flavors.
Jachtschotel is a warming winter stew or a casserole originating from the Netherlands. It is made with a combination of onions, butter, chopped meat, stock, chopped apples, breadcrumbs, and nutmeg. When prepared as a casserole, all the ingredients are layered with mashed potatoes, then baked, and when prepared as a stew, the concoction is typically served with mashed potatoes on the side.
This rich dish can also be made with leftover game, hence the alternative name – hunter’s stew.
Traditionally associated with Christmastime, this Czech casserole consists of precooked barley and a combination of various dried forest mushrooms. Typically seasoned with caraway and marjoram, houbový kuba is baked until crispy and served warm.
With its rustic appeal and strong, earthy flavors, this nutritious casserole is mainly enjoyed as a side dish during traditional Christmas dinners.
Hoppelpoppel is a traditional dish originating from Berlin. The dish is usually made with a combination of boiled potatoes, butter or olive oil, onions, bell peppers, eggs, milk, parsley, and pork loin or salami. This popular way to use leftovers is made in a skillet – the potatoes, vegetables, and meat are fried in butter or olive oil, and the eggs, parsley, and milk are poured over the mixture until the eggs are set but still moist.
The dish is served on a large platter, usually garnished with tomatoes and pickles. Hoppelpoppel also often appears on Midwestern diner menus in the United States.
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Mlinci na varaždinski is a savory dish originating from the Croatian city of Varaždin. The key ingredient used in the dish are mlinci – thin and dry sheets made with flour, water, and salt. In order to prepare the dish, speck should be cut into cubes and fried.
It is then combined with fresh cow’s cheese, salt, pepper, and sour cream. Mlinci are shortly steamed, then left to dry. A baking dish is greased, then layered with mlinci and a combination of other ingredients. The top is sprinkled with grated Varaždinec cheese, hence the name of the dish.
Żebroczka is a traditional casserole originating from Silesia. The dish is usually made with a combination of potatoes, rice, milk, bacon, onion, garlic, caraway, marjoram, salt, and black pepper. The onions and garlic are fried in bacon fat, and then mixed with grated potatoes and boiled rice.
The mixture is seasoned with salt, pepper, marjoram, and caraway, and milk is stirred into the mixture, which is then placed into an ovenproof dish and baked in the oven. Once the edges become slightly burnt, the casserole is ready to be enjoyed.
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Krpice s domaćom šunkom is a traditional meal that is typically baked as a casserole. It consists of krpice (a type of Croatian pasta), chopped homemade ham, onions, oil, salt, and pepper. The combination is placed in a casserole dish, then topped with a combination of milk, eggs, cream, and nutmeg.
The whole thing is baked in an oven until it develops a golden-brown color. This dish is a typical example of Croatian comfort food and can additionally be enriched with the addition of bacon, but it is completely optional.
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Lungauer schöpsernes is a traditional dish originating from the Lungau region. This hearty meal primarily consists of mutton or lamb cooked in a stew or prepared casserole-style. While the exact recipe can vary, common ingredients in Lungauer schöpsernes include mutton or lamb, potatoes, onions, garlic, and a variety of herbs and spices.
The meat is often marinated in a mixture of vinegar and water, sometimes with the addition of wine, and then stewed with the other ingredients until tender. The dish is typically served with local bread, making it a rich, satisfying meal that is particularly comforting in the cold Alpine winters.
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