This Savory Potato and Cheese Roll is a hearty and impressive dish, showcasing thinly sliced potatoes baked into a golden, cheesy roulade. The image displays a long, perfectly baked roll, golden brown on the outside with visible melted cheese and hints of green herbs (likely chives or parsley) sprinkled on top. The uniform shape and rich, browned exterior suggest a comforting and satisfying meal, often served as a side dish or a light entrée. It offers a delightful combination of soft, creamy potato, savory seasonings, and a crispy, cheesy crust, making it a crowd-pleaser for various occasions, from family dinners to potlucks.
Ingredients:
- 4-5 large (about 2.5 lbs / 1.1 kg) russet or Yukon Gold potatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded Gruyere cheese (or a mix of Fontina, Swiss, or cheddar), divided
- ½ cup (50g) grated Parmesan cheese, divided
- 2 tablespoons fresh chives or parsley, finely chopped (for garnish and flavor)
- Optional: Pinch of nutmeg
Equipment:
- Large baking sheet (approx. 13×18 inches / 33×46 cm)
- Parchment paper
- Mandoline slicer (highly recommended for thin, even slices) or a sharp knife
- Large mixing bowl
- Small saucepan or microwave-safe bowl
- Whisk
- Rubber spatula
- Grater
- Kitchen twine (optional, for securing the roll)
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper, ensuring enough overhang on the sides to help lift and roll the baked potato sheet later.
- Wash and peel the potatoes. Using a mandoline slicer set to about ⅛-inch (3mm) thickness, or a very sharp knife, thinly slice the potatoes into uniform rounds. Aim for consistent thickness for even cooking.
- Place the sliced potatoes in a large bowl.
- Season the Potatoes:
- In a small saucepan or microwave-safe bowl, gently warm the heavy cream over low heat or in the microwave for about 30 seconds. Do not boil.
- To the sliced potatoes, add the olive oil, minced garlic, dried thyme, salt, black pepper, and optional pinch of nutmeg. Toss gently to coat all the potato slices evenly.
- Pour the warmed heavy cream over the seasoned potatoes. Toss again to ensure all slices are lightly coated.
- Assemble the Potato Sheet:
- Carefully arrange the seasoned potato slices in a single, slightly overlapping layer on the prepared parchment-lined baking sheet. Work from one end of the sheet to the other, creating a large rectangle. Try to make the layer as even as possible to ensure uniform cooking. This step is crucial for creating a cohesive roll.
- Bake the Potato Sheet:
- Bake the potato sheet in the preheated oven for 25-30 minutes, or until the potatoes are tender when pierced with a fork and the edges are starting to turn golden. The potatoes should be cooked through but still pliable enough to roll.
- Add Cheese and Roll:
- Remove the partially baked potato sheet from the oven.
- Evenly sprinkle ¾ cup of the shredded Gruyere cheese and ¼ cup of the grated Parmesan cheese over the entire surface of the tender potato sheet.
- Starting from one of the long ends, carefully and tightly roll the potato sheet into a log using the parchment paper to assist you. Be gentle but firm to ensure it holds its shape. If desired, you can tie it with kitchen twine in a few places to help it maintain its form during the final bake.
- Carefully slide the rolled potato log back onto the baking sheet (you can remove the old parchment if it’s too messy, or just use the same one).
- Final Bake and Browning:
- Sprinkle the remaining ¼ cup of shredded Gruyere cheese and ¼ cup of grated Parmesan cheese over the top of the potato roll.
- Return the roll to the oven and continue to bake for another 15-20 minutes, or until the cheese on top is melted, bubbly, and beautifully golden brown, and the roll is heated through. If your oven has a broiler, you can briefly broil it for the last 1-2 minutes to achieve a deeper golden crust, watching carefully to prevent burning.
- Rest, Garnish, and Serve:
- Once baked, remove the Savory Potato and Cheese Roll from the oven.
- Let it rest on the baking sheet for 5-10 minutes before slicing. This allows the cheese to set and the roll to firm up, making it easier to slice neatly.
- Just before serving, garnish generously with fresh chopped chives or parsley for a burst of color and fresh flavor.
- Slice the roll into thick rounds and serve warm as a stunning side dish or a unique vegetarian main course.