Name: Potato Roulade (Rocambole de Batata)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Brazilian
Ingredients: For the Potato Layer: 4 large potatoes, peeled and diced; 1/2 cup milk; 2 tbsp unsalted butter; Salt and pepper, to taste; 1/4 tsp nutmeg (optional); 1 egg (optional, for binding); For the Filling: 1 tbsp olive oil; 1 small onion, finely chopped; 1/2 bell pepper, finely chopped; 1/2 cup cooked chicken, shredded (or ground beef, or vegetarian filling like mushrooms); 1/2 cup shredded mozzarella cheese (or your choice of cheese); 1/4 cup green olives, chopped (optional); 2 tbsp chopped fresh parsley or cilantro; Salt and pepper, to taste; For the Topping: 1/4 cup grated Parmesan cheese; 1 tbsp butter, melted

Description

“Discover the savory delight of Potato Roulade (Rocambole de Batata), a classic Brazilian dish made with mashed potatoes and a delicious filling rolled into a beautiful, golden-brown roulade. This comforting, flavorful recipe is perfect for special occasions or as a unique side dish to accompany your favorite meals.”

Ingredients

For the Potato Layer:
- 4 large potatoes, peeled and diced
- 1/2 cup milk
- 2 tbsp unsalted butter
- Salt and pepper, to taste
- 1/4 tsp nutmeg (optional)
- 1 egg (optional, for binding)
For the Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1/2 bell pepper, finely chopped
- 1/2 cup cooked chicken, shredded (or ground beef, or vegetarian filling like mushrooms)
- 1/2 cup shredded mozzarella cheese (or your choice of cheese)
- 1/4 cup green olives, chopped (optional)
- 2 tbsp chopped fresh parsley or cilantro
- Salt and pepper, to taste
For the Topping:
- 1/4 cup grated Parmesan cheese
1 tbsp butter, melted

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Instructions

Prepare the Potato Layer:
- Boil the diced potatoes in salted water until soft and easily pierced with a fork, about 10-15 minutes. Drain and return them to the pot.
- Mash the potatoes with milk, butter, salt, pepper, and nutmeg until smooth and creamy. If using, beat in the egg to help bind the potatoes together. Set aside to cool slightly.
Make the Filling:
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for 3-4 minutes until softened.
- Stir in the shredded chicken (or other filling) and cook for another 3-4 minutes until heated through.
- Remove from heat and stir in the shredded cheese, olives (if using), and chopped parsley. Season with salt and pepper. Set aside.
Assemble the Roulade:
- Preheat your oven to 375°F (190°C).
- Lay out a large sheet of parchment paper on your counter. Spread the mashed potatoes into an even layer, about 1/2 inch thick.
- Spoon the filling evenly over the mashed potatoes, leaving a small border around the edges.
- Using the parchment paper to help, gently roll the potato layer into a log, tucking in the sides as you go. The roulade should be about 12 inches long.
Bake the Roulade:
- Carefully transfer the roulade to a greased baking dish.
- Brush the top with melted butter and sprinkle with Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the roulade is golden brown and heated through.
Serve and Enjoy:
Let the roulade cool for a few minutes before slicing into rounds. Serve warm with a side of salad or steamed vegetables.

Notes

The filling is highly customizable! You can use leftover meats, sautéed vegetables, or even a vegetarian filling like spinach and cheese.
If you prefer a richer potato flavor, you can replace the milk with cream or sour cream.
For a crispy exterior, you can broil the roulade for 2-3 minutes after baking, until the top is golden and slightly crunchy.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Brazilian,