This recipe is for a stunning and delicious savory potato roulade, a creative take on traditional potato dishes. It’s a show-stopping centerpiece for any dinner table, perfect for a family meal, a holiday gathering, or as a sophisticated side dish. The roulade is made from a thin, uniform layer of grated potatoes that is baked until golden and crispy on the outside, yet tender and pliable enough to be rolled. This potato “sheet” is then filled with a savory mixture of your choice—common fillings include cheese, sautéed vegetables, or cooked meats—and rolled into a beautiful log. The entire roulade is then baked again, often with more cheese on top, until the cheese is melted, bubbly, and beautifully browned.
The images provided showcase the final, impressive result of this dish. The top of the roulade is a beautiful golden-brown, with melted, bubbly cheese and a sprinkle of fresh herbs, likely parsley or chives, for a pop of color and freshness. The texture is a delightful contrast between the crispy, cheesy exterior and the soft, flavorful interior. The beauty of this recipe lies in its adaptability. While a simple cheese filling is classic and delicious, you can get creative and add a variety of ingredients to the filling, such as sautéed onions and mushrooms, cooked ground meat, or even spinach and feta cheese. The process of making the potato base is the most crucial step, requiring careful handling to ensure it remains intact for rolling. This detailed recipe provides the instructions needed to achieve a perfect, Instagram-worthy result every time. This dish is not just a meal; it’s a culinary project that is both rewarding to make and incredibly satisfying to eat.
Ingredients:
For the Potato Roulade:
- 6 large russet potatoes (about 3-4 pounds total)
- 2 large eggs, lightly beaten
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- Cooking spray or parchment paper
For the Savory Filling:
- 2 cups shredded cheese, such as Mozzarella, Gruyère, or a cheddar blend
- 1 cup cooked, finely chopped ham, bacon, or sautéed mushrooms (optional)
- ½ cup chopped fresh parsley or chives for garnish
For Topping (optional):
- ½ cup shredded cheese (same as filling)
Instructions:
Part 1: Preparing the Potato Base
- Preheat and Prep: Begin by preheating your oven to 400°F (200°C). Line a 13×18 inch rimmed baking sheet (half sheet pan) with parchment paper. This is a crucial step for preventing the potatoes from sticking and making the rolling process much easier.
- Grate the Potatoes: Peel the russet potatoes. Using a box grater or a food processor with a grating attachment, grate the potatoes. It’s important to grate them finely but not into a pulp.
- Remove Excess Moisture: This is the most critical step for a successful roulade. Place the grated potatoes in a clean kitchen towel or cheesecloth. Twist and squeeze the towel tightly to wring out as much moisture as possible. The drier the potatoes, the crispier the base will be, and the less likely it is to fall apart when rolled. You will be surprised at how much water comes out.
- Combine Ingredients: In a large bowl, combine the squeezed grated potatoes, the lightly beaten eggs, grated Parmesan cheese, all-purpose flour, salt, black pepper, and garlic powder. Mix everything together thoroughly with your hands until all the ingredients are evenly distributed.
- Form the Potato Layer: Spread the potato mixture evenly over the prepared parchment-lined baking sheet. Use the back of a spatula or your hands to press the mixture down into a thin, compact layer, ensuring it is of uniform thickness from edge to edge. A uniform thickness (about ¼ to ½ inch) is key for even cooking and a pliable final product.
- First Bake: Place the baking sheet in the preheated oven. Bake for 25-30 minutes, or until the potato layer is golden brown and cooked through. The edges should be a nice golden color and slightly crispy.
Part 2: Assembling the Roulade
- Prepare for Rolling: Remove the baked potato sheet from the oven. Let it cool on the baking sheet for about 5 minutes. While it’s still warm, carefully lift the entire potato sheet, still on the parchment paper, and place it on a clean work surface.
- Add the Filling: Evenly sprinkle the 2 cups of shredded cheese over the surface of the potato sheet, leaving a small border (about 1 inch) on the short ends. If you are using optional fillings like ham or mushrooms, spread them over the cheese as well.
- Roll the Roulade: Starting from one of the short ends, use the parchment paper to help you gently and tightly roll the potato sheet into a log. The process is similar to rolling a Swiss roll cake. As you roll, the parchment paper will peel away from the roulade. Be gentle but firm to ensure the roll is tight.
- Final Bake and Garnish: Place the rolled potato roulade back on the parchment-lined baking sheet. Sprinkle the remaining ½ cup of shredded cheese over the top. Return the roulade to the oven and bake for another 10-15 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Cool and Serve: Once baked, remove the roulade from the oven. Let it rest for a few minutes before slicing. Garnish with a generous sprinkle of chopped fresh parsley or chives. Slice into thick rounds with a sharp knife and serve warm. This savory potato roulade is a hearty and impressive dish that will be a memorable addition to any meal.