Instructions
Step 1: Prepare the Potatoes & Pan
Preheat Oven: Preheat your oven to 375°F (190°C).
Slice Potatoes: Using a mandoline slicer, carefully slice the potatoes into very thin, uniform rounds (about 1/8-inch thick). This is the key to a pliable roll. No need to peel them! The skin helps hold the slices together.
Par-cook: Place the potato slices in a large microwave-safe bowl. Add 2 tablespoons of water, cover with a damp paper towel, and microwave for 5-7 minutes, until they are just tender and pliable but not falling apart. Alternatively, you can blanch them in simmering water for 3-4 minutes. Drain thoroughly and let them cool slightly.
Prepare Pan: Line a baking sheet with parchment paper. Brush the parchment generously with some of the melted butter.
Step 2: Make the Creamy Cheese Sauce
While the potatoes cool, make the sauce. In a medium saucepan, melt the remaining butter over medium heat.
Add the finely diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for one more minute.
Sprinkle the flour over the onions and garlic. Whisk constantly and cook for 1-2 minutes to form a roux (it will be thick).
Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens and bubbles, about 3-5 minutes.
Remove from heat. Stir in ½ cup of the cheddar cheese and all of the Parmesan cheese until melted. Season with salt, pepper, and smoked paprika. The sauce should be quite thick.
Step 3: Assemble the Roll
This is the fun part!
Create the Base Layer: Arrange the slightly cooled potato slices on the prepared parchment paper, overlapping them significantly to create a rectangle about 12×10 inches. Ensure there are no major gaps.
Spread the Filling: Spread the warm cheese sauce evenly over the entire layer of potatoes, leaving a ½-inch border around the edges.
Sprinkle with Cheese: Sprinkle the remaining ½ cup of cheddar cheese over the sauce.
The Roll: Starting from one of the short ends, use the parchment paper to help you lift and tightly roll the potatoes over the filling, just like a jelly roll. Don’t worry if a little filling squishes out.
Seal it: Once fully rolled, gently press the seam side down. The potato starch and cheese will act as glue, holding it together as it bakes.
Step 4: Bake to Perfection
Carefully transfer the parchment paper with the roll to the baking sheet.
Brush the outside of the roll with a little extra melted butter for a golden finish.
Bake for 45-55 minutes, or until the outside is deep golden brown and crispy, and the inside is bubbly.
Let the roll rest on the pan for at least 15 minutes before slicing. This is crucial for it to set and hold its shape.
Step 5: Serve and Impress
Use a sharp serrated knife to gently slice the roll into 1-inch thick rounds.
Garnish with fresh chives or parsley.
Serve immediately and watch everyone be amazed!
Chef’s Tips for Success:
· Mandoline is a Must: Even slices are non-negotiable for a roll that holds together. It’s worth the investment for this dish.
· Don’t Overcook the Slices: The potatoes must be pliable, not mushy. Test one slice—it should bend without snapping.
· Thick Sauce is Key: A thin sauce will leak out. Make sure your sauce is the consistency of a thick gravy before spreading it.
· Rest is Non-Negotiable: Slicing it too soon will cause it to unroll. Let it set!
This Scalloped Potato Roll is a guaranteed showstopper. Enjoy the “wow” factor!
