Easy stuffed potato roll, prepared the old-fashioned way from scratch at home. Similar to scalloped potato roll, but made with shredded potatoes, yellow cheese and stuffed with ground meat. A simple, old-fashioned, but very delicious dinner recipe for the whole family. Learn how to make an easy version of potato roll (not the bread roll) step by step below.
Today we’re making a retro recipe that’s surprisingly simple, even if it seems intimidating at first. It’s filled with ground meat, which makes it extra delicious. Whenever I serve it for dinner, my boys always ask for a second-sometimes even a third-slice.
Loving rolls? Check out my epic recipe for the easiest zucchini roll with a blend of cheeses. It’s perfect as light dinner or appetizer.
Behind the Bites
Potatoes were first domesticated thousands of years ago in the Andes Mountains of South America by Indigenous people. In many countries, potatoes were initially grown as ornamental plants or animal feed. Some people even believed they caused diseases.
By the 17th and 18th centuries, potatoes began to spread across Europe, especially in places where grains were harder to grow. By the 19th century, potatoes were firmly established across Europe due to their durability, nutrient profile and the fact that grow easier in harsh climates.
Ingredients and Substitutions
- Potatoes – old starchy potatoes work best here.
- Ground meat – pork, beef, chicken lamb anything you fancy.
- Yellow cheese – think cheese that melts well during baking (mozzarella, cheddar, etc.) I’m using Bulgarian Yellow cheese with neutral mild flavor.
- Egg – for the potato roll base
- Oil – for sautéing the meat in; natural fat like lard or duck fat works wonderfully well too
- Onion – for the filling; yellow onion or whatever onion variety you have on hand
- Spices: oregano, all spice ( or salt and your favorite seasoning), pepper to taste also possible; sometimes when I feel fancy I’ll add summer savory (this is a local Balkan spice), sweet paprika, or Italian seasoning.
How to prepare Potato Roll at home?
1st: Shred the peeled potatoes, drain any ‘potato water’ and add in the base spices, egg and yellow cheese.
2nd: Transfer the filling onto large baking tray lined with parchment paper (the size of the dray determines the size of the roll). Distribute the potato mix evenly onto the tray. Bake in the oven until golden.
3rd: In the meantime, sauté the onion in some oil on the stove top. Add in the ground meat, seasoning and let sauté until meat changes color (as is completely cooked).
4th: Then, distribute the filling onto the baked potato roll. Using the parchment paper slowly start rolling inwards while the potato base is still hot, otherwise it my break easily. Sprinkle the roll with some yellow cheese and bake for another 5-10 minutes.
Potato Roll with Ground Meat Filling
Equipment
- 1 large baking tray
- 2 mixing bowls
Ingredients
Roll
- 800 g potatoes, starchy
- 180 g yellow cheese, shredded
- 1 large egg
- 2 tbsp. oregano, or summer savory
- pinch of salt
Filling
- 400 g ground meat, of choice
- 2 tbsp. vegetable oil
- 1 medium onion
- 1 tbsp. all spice, optional
- 1 tbsp. oregano, or summer savory
Instructions
- Peel the potatoes, then grate them using the large holes of a grater. Let the grated potatoes sit for 10–15 minutes until they release their liquid.
- After that, drain them thoroughly in a strainer, making sure no excess liquid remains. Add them to a large bowl.
- Add shredded yellow cheese into the same bowl, add in the egg, salt and oregano (summer savory). Stir to combine well.
- Spread the potato mix evenly onto a baking tray lined with parchment paper. Make sure there are no gaps, and keep the layer even and not too thin.
- Place into a preheated oven and bake on 200C/400F and bake until golden on top.
- In the meantime, prepare the filling. Mince the onion and sauté in some oil on the stove top. Add in the ground meat and the spices and cook until meat changes color.
- When the potato layer is baked, take out of the oven and distribute the filling evenly on top.
- Using the parchment paper, begin rolling the dough inward from one of the longer sides (if the tray is rectangular) to form a roll. Do this while the potato layer is still hot, as it may crack if it cools.
- Finally, secure the roll on the tray, remove the paper if no longer needed and sprinkle with some more cheese (optional) on top.
- Bake for additional 5-10 minutes (200C/400F) with ventilation on, until slightly golden on top. Serve.
Notes
Nutrition
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Excellent idea. I made it for dinner tonight and my daughter (she’s three) approved it. We all did.
Glad to hear 🙂