Potato roulade dough – light, moist and versatile

Preparation time: approx. 25 minutes
Baking time: 10–12 minutes
Baking temperature: 180 °C top/bottom heat
Quantity: approx. 10 servings

Ingredients

• 100 g butter, soft

• 4 egg yolks

• 4 egg whites

• 125 g floury potatoes

• 90 ml cream

• 60 g flour

• Salt

• Freshly ground pepper

• Nutmeg, freshly grated

Preparation

1. Prepare potatoes

Cook the potatoes in salted water until soft.

Drain, let steam off well, and press through a potato ricer while still warm.

Let the potato mass cool down a bit afterwards.

2. Beat butter and egg yolks

Beat the soft butter with the egg yolks until creamy and slightly foamy.

3. Complete the potato mass

Add potatoes, cream, and flour to the butter-egg yolk mixture.

Briefly stir everything into a smooth mass.

Season with salt, pepper, and freshly grated nutmeg.

4. Beat egg whites

Beat the egg whites stiff with a small pinch of salt.

Carefully fold the egg whites into the potato mass in 2 to 3 portions.

Do not stir too vigorously to keep the mixture light.

5. Spread the dough

Line a baking sheet with parchment paper.

Spread the potato mass about 1 cm thick and as evenly rectangular as possible.

6. Bake

Bake in a preheated oven at 180 °C top/bottom heat for about 10 to 12 minutes.

The surface should get a slight color. The dough must not dry out.

7. Turn the potato sheet

Place a clean kitchen towel on the work surface.

Turn the potato sheet onto it and carefully peel off the parchment paper.

8. Fill and roll up

Spread the desired filling evenly on the still slightly warm potato sheet.

Leave about 2 cm free at the edges.

Carefully and evenly roll up the roulade with the help of the kitchen towel.

Filling options or ideas

• Spinach, ricotta, Parmesan, and nutmeg

• Leek, South Tyrolean mountain cheese, and chives

• Forest mushrooms, parsley, and thyme

• Beetroot, goat cheese, and walnuts

Serving suggestion

Cut the finished roulade into slices about 2 to 3 cm thick.

Goes well with:

• browned butter

• Parmesan

• Mushroom cream sauce

• Herb sauce

• Strong jus

• Sautéed vegetables

• Leaf salad

Tip

Do not bake the potato sheet too long. It must remain soft and elastic so that it does not break when rolling up.

Let the potatoes steam off well after cooking. Too much moisture makes the dough soft and unstable.

For an especially fine texture, you can press the potatoes through the ricer twice.

Frequently asked questions

Can I prepare the potato roulade in advance?

Yes. You can fill and roll it up a few hours beforehand. Keep it well covered in the refrigerator and warm it up before serving.

Which potatoes are best suited?

Use floury potatoes. They contain more starch and give the dough a good structure.

Why does the roulade break when rolling up?

Usually, the dough was baked too long or completely cooled down. It is best to roll it while still slightly warm.

Can I also serve the roulade as a vegetarian main course?

Yes. Fillings with spinach and ricotta, forest mushrooms, or leek and mountain cheese are particularly suitable.

Can I gratinate the roulade?

Yes. Cut it into slices, place them in a buttered dish, sprinkle some Parmesan or mountain cheese on top, and gratinate briefly at high top heat.