Not “just” Potatoes!
Move over Loaded Potato Bar, hello classy presentation. The ingredients are the same, but re-arranged for a more elegant dish.
So, if you have leftover baked potatoes this recipe will work, too. I prefer to boil mine fresh . Oh so delicious!!
Ingredients for one Roll . About 10 slices .
Time : 90 min
BOILED POTATOES CORDON BLEU ROLL
2 Medium Potatoes, Boiled, Peeled and Riced to
about 375g (weight after being peeled and riced)
1 t garlic minced (one large clove)
1 T dry onion or shallot flakes
1/4 t Nutmeg
Salt and pepper to taste
55 g AP flour
60 g Potato Starch
1 lg Egg
1/3 C Italian Breadcrumbs
15 Slices of Ham off the Bone (or any meat ) patted dry
1 1/4 C Shredded Swiss cheese~ divided
Butter or oil to coat the Parchment paper.
Egg Wash: 1 egg and 1 T water, mixed well
Pre heat the oven to 350F static.
Place the Riced Potatoes (375g only) in a large bowl. Add the garlic, onion, nutmeg, salt and pepper, flour and potato starch. Mix to incorporate lightly. Add the egg and mix until you get a cohesive dough. Sticky but not too wet.
Roll out a large piece of parchment paper . Brush it with oil or butter and sprinkle it with the breadcrumbs.
Press down the Potato mix starting at the center, until you get a 8″ x 10″ rectangle with the longest side in front of you.
It’s better if your hands are oiled so the roll won’t stick to them.
Brush the potato with egg wash all over the top. Sprinkle 1 C cheese all over leaving the top and bottom 3 ” clean.
Arrange the slices of ham covering the surface of the rectangle but leaving the top and bottom 3 ” of the longer sides free. Now sprinkle the remaining 1/4 C cheese over the Ham.
Roll the log helping yourself with the parchment paper to keep it very tight. Roll the sides tight twisting the parchment paper. To keep the roll tight, close the sides with culinary twine . You should now have a “toosie rolls” shaped log.
Place the log onto a baking dish and place on the top rack of the oven .
Bake 30 min . Rotate the dish and bake 15 more minutes with the fan on, always at 350F.
Let cool 5 minutes before opening the side of the parchment and cutting the top. Then rest 5 more minutes while the steam get released.