Start by filling a 20cm or 8" saucepan with well-salted water. I usually add about 1 teaspoon of salt for flavor. Bring the water to a rolling boil, and gently add in the unpeeled potatoes and your eggs. The eggs should boil for about 10 minutes. After that, carefully remove them, but let the potatoes continue to cook for an additional 15 minutes or so until they’re thoroughly tender.

Once your potatoes are cooked, remove them from the water and let them cool for about 10 minutes. When they’re cool enough to handle, peel the skin off. Meanwhile, immerse the boiled eggs into cold water to halt the cooking process. Once cool, peel those as well and set them aside for later.

In a mixing bowl, combine the egg yolk with the sour cream. This mixture will enrich the layers and give them the flavorful creaminess Rakott Krumpli is known for.

Now it's time to create those layers. Chop the boiled eggs, potatoes, and your smoked sausage into slices about 3-4 mm (⅛-¼") thick. This consistency is perfect for a well-structured layering process.

Take your 20cm x 15cm (8" x 6") baking dish and spread a thin layer of butter around the bottom and sides. This will ensure the dish doesn’t stick and helps in achieving a lovely golden appearance.

Now for the fun part: layering! Start by laying down a layer of potato slices, followed by the smoked sausage, and then some slices of boiled eggs. On top of this layer, drizzle about 2-3 tablespoons of the sour cream mixture. Sprinkle a pinch of salt and pepper to season. Repeat this process for another identical layer, then finish with a top layer of potatoes.

Spread the remaining sour cream mixture over the final layer of potatoes. This will give a creamy finish that makes all the difference.

Pop your assembled dish in the oven and bake it at 180°C (350°F) for 50-60 minutes. It should come out bubbly and slightly golden on top. Let it sit for about 10 minutes before serving; this helps the flavors meld together just perfectly.