Potato Roll with Cheese and Ham in a Creamy Sauce

An appetizing potato roll with stretchy cheese, a tender creamy layer, and fragrant ham. The secret is a thin cheese ‘carpet’ baked on the tray first, then overlapping potato slices laid over it: you get a golden, elastic base that rolls into a tight log with ease. An ideal appetizer or a hearty dinner straight from the pan.

Ingredients

• Potatoes — 4–5 medium, thinly sliced
• Hard cheese, grated — 7–9 oz | 200–250 g
• Cream cheese or cream sauce — 5–7 oz | 150–200 g
• Toast cheese slices — 6–8 slices
• Ham, thinly sliced — 5–7 oz | 150–200 g
• Salt, black pepper, spices — to taste

How to Make It

1. Preheat the oven to 392°F | 200°C. Line a baking sheet with parchment. Spread the grated hard cheese in a thin, even layer to form a rectangle.
2. Arrange the potato slices on top, overlapping them to cover any gaps. Season with salt and pepper and, if you like, add a light sprinkle of grated cheese.
3. Bake for 25–35 minutes, until the potatoes are tender and the edges turn a deep golden brown. Let cool for 3–5 minutes so the base firms up slightly.
4. Invert the sheet onto a board and gently peel off the parchment. Spread the surface with cream cheese (or cream sauce), lay on the cheese slices, then top with ham.
5. Roll up tightly, using the parchment to help you. Serve immediately or rest for 5 minutes, then cut into neat portions.

Nutritional Value per Serving

Calories	≈ 470 kcal
Protein	≈ 27 g
Fat	≈ 31 g
Carbohydrates	≈ 24 g
Fiber	≈ 2 g
Sodium	≈ 1.6 g

Tips and Variations

• Potato slicing: aim for 1–2 mm slices. A mandoline makes even thickness easy.
• To prevent sticking: use good-quality parchment or a silicone mat; let the base cool slightly before flipping.
• Fillings: add herbs, sautéed mushrooms, sun-dried tomatoes, or paper-thin tomato slices (pat them dry first to avoid excess moisture).
• Cream layer: replace the cream cheese with sour cream mixed with grated cheese, béchamel sauce, or soft farmer-style cheese.
• Reheating: the roll warms through well in 8–10 minutes at 356°F | 180°C; cover with foil to keep it juicy.

Frequently Asked Questions

Can I replace the ham?

Yes. Turkey, chicken breast, bacon (pre-cooked until halfway done), or vegetarian options work well: sautéed mushrooms, spinach, or roasted bell pepper.

The base stuck to the parchment — what should I do?

Let it cool for 3–5 minutes and try peeling the parchment back almost parallel to the surface. Use good-quality parchment or a silicone mat; you can also lightly grease the sheet.

Can I make it without cream cheese?

Yes. Replace it with thick sour cream mixed with grated cheese, a cheesy béchamel, or soft farmer-style cheese with a pinch of garlic and herbs.