Potato roulade


For the dough:

  • 1 kg potatoes of the Hermes variety
  • 2 eggs
  • 3 yolks
  • 5 decagrammes butter
  • 10 decagrammes cornflour
  • salt, pepper and nutmeg

Savoury filling:

  • Bacon, onion, mushrooms, parsley and chives

Sweet filling:

  • Jam
Potato roulade


Chop the bacon, onion, mushrooms, parsley and chives and sauté in a frying pan. 

Press the cooked potato through a potato ricer and mix with the flour, yolks, eggs, butter, cornflour, salt, pepper and nutmeg.

Place a sheet of cling film on the work surface.

Spread the potato mixture about 1 cm thick and spread the filling evenly. Then roll up like a roulade. Leave the cling film around the outside of the roulade and fold in at the ends. Then wrap another piece of kitchen foil around it and fold in at the ends as well.

Put the roulade into boiling water and cook for about 20 minutes.


Bon Appetit!
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