Savoury Potato Roll With Cream Cheese Filling Recipes

Steps:

• Preheat oven to 200°C Line an appr. 30 cm x 35 cm jelly roll pan with parchment paper (or foil if you prefer); grease paper.
• Peel potatoes and grate them finely. Mix grated potatoes with eggs and seasonings to form a batter.
• Spread the batter in the lined pan. Bake in the preheated oven for 20-25 minutes, or until the surface of the roll begins to turn golden.
• To make filling: Chop red onion, bell pepper, basil leaves and olives. Crumble feta cheese, soften cream cheese, and combine all filling ingredients, mixing until smooth.
• Spread the filling on top of the potato cake and roll the cake up.
• Wrap the roll in foil or clingfilm and let sit in the fridge for a few hours to set.
• Reheat before serving at 225 C for 5-10 minutes. Slice, and enjoy!

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.