Rakott krumpli means layered potatoes, and that is precisely what it is: waxy potatoes, hard boiled eggs and paprika spiced smoked sausage stacked in a baking dish with plenty of sour cream, then baked until the top turns golden. It has been in Hungarian cookbooks since at least 1840 and is still a weeknight staple in homes and canteens across Budapest and Pest County, the region the Hungaroring calls home.

It is unfussy, cheap and made almost entirely ahead, which makes it the ideal dish for a house full of people who have come to watch the race and stayed for lunch. It also reheats beautifully, a quality it shares with very few drivers after a long stint.

The potatoes and eggs

Ingredients

• 3 lb (1.4 kg) waxy potatoes
• 1 tablespoon salt
• 6 large eggs

Assembling and baking

Ingredients

• 2 tablespoons butter
• 10 oz (280 g) smoked kolbász
• 2 cups (480 g) full fat sour cream
• 1/2 cup (120 ml) whole milk
• 1 1/2 teaspoons fine salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon Hungarian sweet paprika

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