Delicious Potato Roll with Cream Cheese Filling
This delightful potato roll combines fluffy potatoes with a creamy filling, creating a dish that is both savory and irresistible. Perfect for any occasion, it’s a nostalgic recipe that brings family together around the table.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: German
Ingredients
Scale
- 500 g mehlige Kartoffeln
- 200 g Frischkäse
- 50 g geriebener Käse (z. B. Gouda oder Parmesan)
- 1 kleine Zwiebel
- 2 Knoblauchzehen
- 2 Eier
- 100 g Mehl
- 1 TL Backpulver
- 1 TL Salz
- Pfeffer nach Geschmack
- Frische Kräuter (z. B. Petersilie oder Schnittlauch)
Instructions
- Peel the potatoes and place them in a large pot of salted water. Bring to a boil over medium heat and cook for about 20 minutes until soft. You can test with a fork to see if they are done.
- Drain the cooked potatoes and let them steam dry for a moment. Then, use a potato ricer or masher to make a fine puree.
- In a separate bowl, finely chop the onion and garlic. Sauté them in a pan with a bit of oil over medium heat for about 5 minutes until translucent. This will give the filling a deep flavor.
- Combine the onion-garlic mixture with the cream cheese, grated cheese, eggs, herbs, salt, pepper, and potato puree in a large bowl. Mix well until a homogeneous mixture forms.
- Incorporate the flour and baking powder into the mixture until the dough is smooth. Be careful not to make the dough too sticky; add a bit more flour if necessary.
- Preheat the oven to 180 °C and line a baking sheet with parchment paper. Spread the dough evenly on the baking sheet to about 1-2 cm thick.
- Bake the roll in the preheated oven for about 25-30 minutes until golden brown. Make sure the surface becomes slightly crispy while the inside remains fluffy.
- After baking, remove the potato roll from the oven and let it cool slightly. Then, carefully turn it onto a kitchen towel and roll it up. Let it rest for another 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 70 mg
Keywords: Avoid overcooking the potatoes, as they will absorb too much water and the dough will become too soft. A silicone baking mat can help prevent sticking and ensure even browning. Feel free to experiment with herbs and spices – a hint of nutmeg can add an interesting note to the dough.