Potato slice roll stuffed with ham and cheese, without eggs. Among all the best potato recipes, this potato slice roll certainly deserves one of the top places. We’ve made many potato rolls, from the Cold Potato Roll to the Puff Pastry Crust Potato Roll, including the Potato Roll with speck and baked cheese and the one stuffed with ham and cheese, but those are recipes that use mashed potatoes and eggs in the mixture. This recipe instead uses potatoes sliced so they stay attached to each other, thanks to the golden and tasty crust given by the cheese spread on the pan before laying the potatoes. It’s a fairly economical and quick dinner recipe that will please both young and old: want to try it too? Let’s head to the kitchen — this egg-free potato roll will make you fall in love at the first delicious bite. If you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
Also check out:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the potato slice roll
- 3 potatoes (medium, about 1.3 lb (≈ 21 oz))
- 5.3 oz grated Parmesan
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
- 5.3 oz spreadable cheese (cream cheese)
- 7.1 oz sliced cheese (thin slices)
- 7.1 oz cooked ham
Tools
- Oven
- Baking pans 11.8×13.8 in
- Parchment paper
- Casserole dish
Preparation
To make this tasty egg-free potato roll, start by rinsing and peeling the potatoes. Once clean, slice them to a thickness just under 0.5 cm (about 3/16 in). Line a 30×35 cm (about 11.8 x 13.8 in) baking pan with parchment paper, spread the grated cheese evenly over the pan (I used the coarse holes of the grater), then lay the potato slices on top.
Slightly overlap the slices, arranging them in a herringbone pattern. Drizzle a little oil over the surface, season with salt and pepper, and bake for 20 minutes in a preheated oven at 392°F (conventional, no fan). As soon as the potatoes are cooked (they should be easily pierced with a fork) and golden, remove from the oven, cover with a sheet of parchment paper to retain the steam, and let rest for 7–8 minutes.
After this time, remove the parchment and spread the cream cheese evenly, then add the thin slices of cheese (I chose Gouda, but you can also use provola or caciotta) and the ham. Do not use mozzarella, as it would release too much liquid.
Using the parchment paper to help you, roll everything into a cylinder, trim the ends (you can eat them right away since they’re tasty) and return to the oven for 5–6 minutes — just enough time to melt the cheese inside and to compact the roll.
Remove from the oven and serve, preferably while still hot and gooey.
Storage and tips
The potato slice roll is excellent hot, but it can also be eaten at room temperature if it’s not very cold. If you need to prepare it in advance, reheat it in the oven just before serving.
Store leftovers in the refrigerator and consume within 24 hours.
To give it a vegetarian touch, omit the ham and replace it with grilled vegetables.
If you want to stay updated on my recipes, follow me on:
Pinterest; X, YouTube and TikTok.
From here, you can return to the HOME and discover new recipes!
