Boil the potatoes, peel and cut into slices. Cut the eggs and the kolbasz into slices as well. In a greased baking dish, alternate layers of potatoes, eggs and kolbasz. Spread each layer with a generous dollop of sour cream. Season each layer with pepper and salt.
If you like it really Hungarian, sprinkle in some vegeta as well. Finally, top with sour cream and the cheese and bake for about 30-45 minutes.
The right side dish is Csalamadi kaposzta, spicy pickled white cabbage, which is not fermented to sauerkraut, but any form of sour pickled is also tasty. Tip: The casserole works best in a dish that is pot-like, i.e. tall rather than wide.
Reheated a real delicacy.
