Scalloped potato roll is a baked dish where thinly sliced potatoes are layered, often with cheese, cream, and seasoning, then rolled or shaped into a log and baked until tender and golden. It’s like a cross between scalloped potatoes and a gratin roll—rich, creamy, and visually impressive.
What it is
A rolled version of scalloped potatoes made by:
- Layering thin potato slices
- Adding creamy sauce and cheese
- Rolling or stacking into a loaf-like shape
- Baking until soft inside and golden outside
Key ingredients
- Potatoes (thinly sliced, best with starchy types like Russet)
- Heavy cream or milk
- Butter
- Garlic (minced or powdered)
- Cheese (cheddar, mozzarella, or parmesan)
- Salt and black pepper
- Herbs (thyme, rosemary, parsley)
How to make it
1. Prepare potatoes
- Slice potatoes very thin (mandoline works best)
- Soak in water briefly to remove excess starch, then dry
2. Make creamy mixture
- Heat cream with butter, garlic, salt, pepper, and herbs
- Add a bit of cheese for richness
3. Layer and roll
- Lay potato slices slightly overlapping on foil or parchment
- Brush or spoon cream mixture over layers
- Sprinkle cheese
- Carefully roll into a log shape (like a Swiss roll)
4. Bake
- Place roll in a baking dish
- Cover with foil and bake at 180–190°C (350–375°F) for 45–60 minutes
- Uncover at the end for a golden top
Flavor & texture
- Soft, creamy potato layers inside
- Rich, cheesy, garlicky flavor
- Slightly crispy or golden outer layer
- Buttery, melt-in-the-mouth texture
Tips for best results
- Slice potatoes evenly for consistent cooking
- Don’t overfill or rolling becomes difficult
- Let it rest before slicing so it holds shape
- Use parchment paper to help roll tightly
Variations
- Cheesy bacon roll: add crispy bacon bits
- Herb version: rosemary, thyme, and parsley
- Spicy version: chili flakes or pepper jack cheese
- Vegetable version: add spinach or mushrooms
Serving ideas
- As a side dish with roast chicken or beef
- With gravy or garlic sauce
- As a centerpiece for dinner tables
- Sliced like a loaf for presentation
If you want, I can give you a restaurant-style ultra-cheesy version with crisp edges, or a simpler layered bake (no rolling required).
