Hungarian Potato Casserole

Instructions

1. Prepare the potatoes
   Place sliced potatoes in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook until just tender but still firm, about 8-10 minutes. Drain carefully and set aside.
2. Sauté the onions
   In a large skillet, heat butter and oil over medium heat. Add the diced onions and cook until soft and translucent, about 5-7 minutes. Stir in 1 tablespoon of sweet paprika and cook for another minute until fragrant.
3. Prepare the sausage
   Add the sliced sausage to the onion mixture and cook for 3-4 minutes until lightly browned. Remove from heat and set aside.
4. Make the cream mixture
   In a medium bowl, mix together the sour cream, cottage cheese, remaining paprika, salt, and pepper until well combined.
5. Layer the casserole
   Preheat the oven to 180°C (350°F). Butter a large baking dish (approximately 9x13 inches). Place one-third of the potato slices in an even layer on the bottom. Top with half of the sausage-onion mixture, half of the sliced eggs, and one-third of the cream mixture. Sprinkle with one-third of the grated cheese.
6. Complete the layers
   Repeat with another layer of potatoes, the remaining sausage-onion mixture, remaining eggs, another third of the cream mixture, and another third of the cheese. Finish with the final layer of potatoes, spread the remaining cream mixture on top, and sprinkle with the remaining cheese.
7. Bake the casserole
   Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
8. Serve
   Remove from the oven and let rest for 10 minutes before serving. Garnish with a light sprinkle of paprika and chopped fresh parsley if desired. Serve warm with a side of pickles or a simple green salad.