Raclette Cheese Potato Roll

Ingredients

• 800 g Potatoes (cooked in water or steam, skin kept during cooking then peeled)
• 50 g Grated Parmesan (or Grana Padano)
• 5 g Garlic powder (or fresh minced garlic)
• 2 g Grated nutmeg
• 5 g Salt
• 2 g Black pepper
• 30 g Breadcrumbs (for the dough)
• 8 g Fresh flat‑leaf parsley (finely chopped)
• 1 Egg (beaten)
• 100 g Cooked ham (slices)
• 200 g Raclette cheese (slices, rind included)
• 30 g Additional breadcrumbs (to coat the roll)
• 5 g Paprika or Espelette pepper
• 30 ml Olive oil (to drizzle before baking)

Instructions

1. Cooking the potatoes

   Place the whole potatoes (with skin) in a large pot of salted boiling water or in a steamer and cook until tender (about 20 minutes).

   Time: PT20M

2. Peeling and mashing

   Drain the potatoes, let them warm for a few minutes, then peel them. Pass them through a potato ricer adding salt, pepper, nutmeg and a drizzle of olive oil if desired.

   Time: PT10M

3. Incorporating the aromatics

   In a bowl, mix the mash with grated Parmesan, garlic powder, breadcrumbs, chopped parsley and the beaten egg. Season again if needed.

   Time: PT10M

4. Kneading the dough

   Quickly knead the mixture with moistened hands until you obtain a smooth, homogeneous dough.

   Time: PT5M

5. Shaping the rectangle

   On a sheet of parchment paper, spread the dough into a rectangle about 30 cm long by 10 cm wide, pressing lightly with your hands.

   Time: PT5M

6. Filling and rolling

   Lay the ham slices over the entire surface, then cover with slices of raclette cheese (rind included). Roll tightly using the parchment paper, then seal the edges and the bottom of the roll.

   Time: PT5M

7. Final coating

   Sprinkle the surface of the roll with the additional breadcrumbs, add paprika or Espelette pepper, then drizzle with a splash of olive oil.

   Time: PT5M

8. Baking

   Bake the roll on the parchment‑lined tray at 200°C for 20 minutes, until lightly golden and the cheese inside is melted.

   Time: PT20M

   Temperature: 200°C

9. Resting and serving

   Let the roll warm for 5 minutes out of the oven, then transfer to a serving platter. Cut into neat slices and serve with a green salad or a drizzle of crème fraîche if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Grated Parmesan: pecorino
• Instead of Breadcrumbs: panko
• Instead of Egg: flax egg (1 tablespoon + 3 tablespoons water)
• Instead of Cooked ham: fresh spinach
• Instead of Raclette cheese: emmental
• Instead of Olive oil: sunflower oil

Equipment Needed

• Pot or steamer
• Colander
• Potato ricer or manual potato ricer
• Mixing bowl
• Oven
• Baking sheet
• Parchment paper
• Chef's knife
• Cutting board
• Spatula or wooden spoon
• Measuring spoons
• Kitchen gloves (optional) (optional)

Critical Steps — Do Not Skip

• Cooking the potatoes until tender
• Rolling and sealing the roll so the filling does not escape
• Baking until golden and cheese melted

Chef Tips from the Video

• Moisten your hands with a little water to prevent the dough from sticking.
• Use raclette cheese with its rind: it adds flavor and does not need to be removed.
• Lightly sprinkle paprika for a touch of color and subtle flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap well and freeze up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the roll, cover with cling film and refrigerate up to 24 hours before baking.
• Bake the roll ahead, let it cool, then reheat for 10 minutes at 180°C before serving.