Ham + Cheese Scalloped Potato Roll
Ham + Cheese Scalloped Potato Roll
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded cheese, (cheddar or Gruyere)
- 1 cup diced ham
- fresh parsley, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Thinly slice 2 pounds of Yukon Gold potatoes, ideally using a mandoline slicer for consistent, very thin slices. Place the sliced potatoes into a large bowl.
⏱️ 10 min•🌡️ 400
- 2
Add 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of paprika to the bowl with the sliced potatoes. Mix thoroughly by hand to ensure all potato slices are evenly coated with the seasonings.
⏱️ 5 min
- 3
Lay a large piece of parchment paper on a baking sheet. Arrange the seasoned potato slices on the parchment paper in an overlapping pattern, forming a large rectangular shape, approximately 10x15 inches.
⏱️ 5 min
- 4
Evenly layer 1 cup of diced ham over the arranged potato slices. Then, sprinkle 1 cup of shredded cheese (cheddar or Gruyere suggested) over the ham layer.
⏱️ 3 min
- 5
Carefully begin rolling the potato, ham, and cheese mixture tightly into a log shape, using the parchment paper to assist in forming a compact roll.
⏱️ 2 min
- 6
Transfer the rolled potato log onto the baking sheet. Place it in the preheated oven and bake for 30 minutes.
⏱️ 30 min
- 7
While the potato roll is baking, combine 1 cup of heavy cream and 1 cup of milk in a bowl. Whisk them together until well combined.
⏱️ 2 min
- 8
After the initial 30 minutes, remove the potato roll from the oven. Pour the cream and milk mixture evenly over the entire roll. Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the roll is golden brown and the cheese is bubbly.
⏱️ 25 min
- 9
Once baked, remove the potato roll from the oven and let it rest for 10 minutes. This allows the liquid to absorb and the roll to set.
⏱️ 10 min
- 10
Slice the potato roll into individual portions. Garnish with fresh parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ham + Cheese Scalloped Potato Roll
- 2 pounds Yukon Gold potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded cheese, (cheddar or Gruyere)
- 1 cup diced ham
- fresh parsley, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Thinly slice 2 pounds of Yukon Gold potatoes, ideally using a mandoline slicer for consistent, very thin slices. Place the sliced potatoes into a large bowl.
⏱️ 10 min•🌡️ 400 - 2
Add 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of paprika to the bowl with the sliced potatoes. Mix thoroughly by hand to ensure all potato slices are evenly coated with the seasonings.
⏱️ 5 min - 3
Lay a large piece of parchment paper on a baking sheet. Arrange the seasoned potato slices on the parchment paper in an overlapping pattern, forming a large rectangular shape, approximately 10x15 inches.
⏱️ 5 min - 4
Evenly layer 1 cup of diced ham over the arranged potato slices. Then, sprinkle 1 cup of shredded cheese (cheddar or Gruyere suggested) over the ham layer.
⏱️ 3 min - 5
Carefully begin rolling the potato, ham, and cheese mixture tightly into a log shape, using the parchment paper to assist in forming a compact roll.
⏱️ 2 min - 6
Transfer the rolled potato log onto the baking sheet. Place it in the preheated oven and bake for 30 minutes.
⏱️ 30 min - 7
While the potato roll is baking, combine 1 cup of heavy cream and 1 cup of milk in a bowl. Whisk them together until well combined.
⏱️ 2 min - 8
After the initial 30 minutes, remove the potato roll from the oven. Pour the cream and milk mixture evenly over the entire roll. Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the roll is golden brown and the cheese is bubbly.
⏱️ 25 min - 9
Once baked, remove the potato roll from the oven and let it rest for 10 minutes. This allows the liquid to absorb and the roll to set.
⏱️ 10 min - 10
Slice the potato roll into individual portions. Garnish with fresh parsley before serving.
⏱️ 3 min