Rolled Potato and Egg Bake with Creamy Mushroom Filling

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Rolled Potato and Egg Bake with Creamy Mushroom Filling

Introduction

Transform humble potatoes and eggs into an extraordinary dinner with this impressive rolled potato bake! This dish combines the comforting goodness of potatoes with a savory mushroom filling and melty cheese topping that’s sure to wow your dinner guests. The potato “crepes” create a delicate wrapper for the rich, creamy filling, while the golden, bubbly cheese crust adds the perfect finishing touch. Topped with a garlic-herb sauce, this recipe elevates simple ingredients into a restaurant-worthy meal that looks as impressive as it tastes. Perfect for special occasions or when you want to make an everyday dinner feel special, this dish proves that sometimes the most basic ingredients can create the most memorable meals.

Ingredients

For the Potato Crepes:

  • 3 large eggs
  • 4 medium potatoes (approximately 600g/21oz), peeled and grated
  • 2 tablespoons fresh parsley, finely chopped
  • 1 small onion, finely diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 2 tablespoons all-purpose flour

For the Mushroom Filling:

  • 2 tablespoons butter
  • 1 medium onion, finely diced
  • 6 medium mushrooms (approximately 150g/5.3oz), sliced
  • 1 medium carrot, grated
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 100ml (⅓ cup + 1 tablespoon) heavy cream

For the Cheese Topping:

  • 50g (1.8oz) hard cheese (such as cheddar or Gouda), grated
  • 50g (1.8oz) mozzarella cheese, grated
  • 1 medium tomato, thinly sliced

For the Garlic-Herb Sauce:

  • 3 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1-2 cloves garlic, minced
  • 2 tablespoons fresh dill, finely chopped
  • Salt and black pepper to taste

Instructions

Preparing the Potato Crepes:

  1. Prepare the potatoes: Peel the potatoes and grate them using the large holes of a box grater. Rinse the grated potatoes in cold water to remove excess starch, then drain thoroughly and pat dry with paper towels.
  2. Make the potato mixture: In a large bowl, beat the 3 eggs. Add the grated potatoes, chopped parsley, diced onion, salt, black pepper, and sweet paprika. Mix well to combine. Add the flour and stir until thoroughly incorporated.
  3. Bake the potato base: Preheat the oven to 180°C (350°F). Line a baking sheet (approximately 30x40cm/12x16inch) with parchment paper and spread the potato mixture evenly across the surface, creating a rectangular shape about 1cm (⅓ inch) thick. Bake for 25 minutes until the edges begin to turn golden and the potato layer is set.

Preparing the Mushroom Filling:

  1. Sauté the vegetables: While the potato base is baking, melt the butter in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the sliced mushrooms and cook for another 3-4 minutes until they begin to brown.
  2. Add remaining ingredients: Stir in the grated carrot and minced garlic. Cook for another 2 minutes. Season with salt and black pepper to taste.
  3. Finish the filling: Pour in the heavy cream and simmer for 3-4 minutes until slightly thickened. Remove from heat and set aside.

Assembly and Final Baking:

  1. Prepare the potato layer: Once the potato base is baked, remove it from the oven and allow it to cool slightly for about 5 minutes. Keep the oven on at 180°C (350°F).
  2. Fill and roll: Spread the mushroom filling evenly over the potato base, leaving about a 1cm (⅓ inch) border around the edges. Beginning at one of the shorter sides, carefully roll the potato layer with the filling inside, using the parchment paper to help lift and roll.
  3. Cut into portions: Using a sharp knife, cut the roll into 6 equal pieces. Arrange the pieces in a greased baking dish, cut side up.
  4. Add cheese topping: Sprinkle the grated hard cheese and mozzarella over the rolls. Place thin tomato slices on top.
  5. Final bake: Bake in the preheated oven for 15 minutes until the cheese is melted and golden brown.

Preparing the Garlic-Herb Sauce:

  1. While the rolls are baking, combine the sour cream, mayonnaise, minced garlic, chopped dill, salt, and black pepper in a small bowl. Mix well until smooth.
  2. Refrigerate the sauce until ready to serve.

Serving:

  1. Remove the potato rolls from the oven and let them rest for 5 minutes.
  2. Serve warm with a dollop of the garlic-herb sauce on top or on the side.

Nutritional Information and Timing

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Nutritional Information (per serving):

  • Calories: 310
  • Protein: 12g
  • Carbohydrates: 32g
  • Fat: 16g
  • Fiber: 3g
  • Sodium: 480mg

Cooking Tips and Tricks

  1. Potato preparation: After grating and rinsing the potatoes, squeeze out as much water as possible to ensure a crispy rather than soggy base.
  2. Even cooking: Spread the potato mixture evenly on the baking sheet for consistent cooking and easier rolling.
  3. Cooling period: Don’t skip the brief cooling time after baking the potato base. This makes it easier to handle without breaking.
  4. Rolling technique: Use the parchment paper as a guide to help you roll the potato layer. Peel back the paper as you roll to maintain control.
  5. Sharp knife: Use a very sharp knife when cutting the roll to avoid squishing the filling out.
  6. Cheese selection: For the best cheese pull, ensure your mozzarella is full-fat rather than low-moisture.
  7. Sauce consistency: If the garlic-herb sauce is too thick, add a teaspoon of milk to thin it to your desired consistency.

Variations and Substitutions

Filling Variations

  • Replace mushrooms with spinach and feta for a Greek-inspired version
  • Use ground beef or sausage with tomato sauce for a heartier meat option
  • Try thinly sliced ham and Swiss cheese for a deli-style roll
  • Make a breakfast version with scrambled eggs, bell peppers, and bacon

Dietary Adaptations

  • For a gluten-free version, substitute the all-purpose flour with rice flour or cornstarch
  • Make it dairy-free by using plant-based butter, vegan cheese, and coconut cream
  • For a lighter version, use light cream and reduced-fat cheese
  • Add extra vegetables like zucchini or bell peppers to boost the nutritional value

Flavor Enhancements

  • Add a teaspoon of Dijon mustard to the mushroom filling for tanginess
  • Include fresh herbs like thyme or rosemary in the filling
  • Sprinkle smoked paprika on top before baking for a subtle smoky flavor
  • Add a splash of white wine to the mushroom filling while cooking for depth

Texture Variations

  • Add breadcrumbs to the cheese topping for extra crunch
  • Include chopped nuts like walnuts in the filling for texture
  • Use shredded hash browns instead of grated raw potatoes for a different texture
  • Try sweet potatoes instead of regular potatoes for a sweeter flavor profile

Common FAQs

Can I prepare this dish ahead of time?

Yes! You can prepare the potato base and filling a day ahead. Assemble and bake just before serving. Alternatively, you can fully assemble the rolls, refrigerate them (unbaked), and bake when ready to serve, adding about 5-7 minutes to the baking time.

Why is my potato base falling apart when I try to roll it?

This usually happens if the potato mixture is too wet or if it hasn’t cooled enough after baking. Make sure to thoroughly drain the grated potatoes and allow the baked base to cool slightly before handling.

Can I freeze these potato rolls?

Yes, you can freeze them before the final baking step. Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight, add the cheese topping, and bake as directed, adding an extra 5-10 minutes to the baking time.

What can I serve with these potato rolls?

These rolls work well with a simple green salad, steamed vegetables, or a light soup. They’re quite filling on their own, so lighter side dishes complement them well.

Can I make this in a different shape if I don’t want to roll it?

Absolutely! You can layer the potato mixture and filling like a lasagna, or make individual portions in a muffin tin for a fun presentation.

Storage and Make-Ahead Tips

  • Refrigeration: Store leftover potato rolls in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze cooked potato rolls by wrapping individual portions tightly in plastic wrap and then aluminum foil. They can be frozen for up to 1 month.
  • Reheating: Reheat refrigerated rolls in a 160°C (325°F) oven for 10-15 minutes until warmed through. For frozen rolls, thaw in the refrigerator overnight first, then reheat.
  • Make-Ahead Components: The garlic-herb sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The mushroom filling can also be prepared a day in advance and refrigerated.
  • Partial Preparation: You can prepare the potato base and filling separately, then assemble and bake just before serving for the freshest result.

This rolled potato and egg bake transforms everyday ingredients into an impressive dinner that’s sure to become a favorite. The combination of crispy potato exterior, creamy mushroom filling, and melted cheese creates a dish that’s greater than the sum of its parts. Perfect for serving guests or making a weeknight meal feel special, these rolls prove that sometimes the simplest ingredients create the most wonderful meals!

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