A sheet of thinly sliced potatoes baked over shredded mozzarella turns into a flexible, golden wrap you can fill and roll. The melted cheese glues the overlapping slices into one piece, so the sheet bends instead of breaking. Hold the peeled potatoes in ice water while you work; it stops them browning before they reach the oven. Bake at 180°C (350°F) for 30 minutes, until the top is deep gold and the cheese bubbles at the edges. Roll while everything is still warm, because cooled potato stiffens and cracks. Cream cheese, smoked salmon and cucumber make a classic filling, though ham or sautéed mushrooms work just as well.
Instructions
- 1
Peel potatoes and drop into ice cold water to prevent browning.
- 2
Slice very thin with a mandoline or sharp knife.
- 3
Line a baking tray with parchment paper and cover the surface with shredded mozzarella.
- 4
Lay potato slices slightly overlapping across the cheese, covering the entire surface.
- 5
Sprinkle more mozzarella on top.
- 6
Bake at 180°C (350°F) for 30 minutes until golden and bubbling.
30:00 - 7
Transfer to a cutting board and peel off parchment.
- 8
Spread cream cheese over the surface, add salmon and cucumber slices (or your preferred filling).
- 9
Roll up tightly, slice, and serve.
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Frequently Asked Questions
How do I keep the potato sheet from cracking when I roll it?
Slice the potatoes very thin and overlap them so they fuse into a flexible sheet, and roll while it is still warm — cooled potato is stiffer and cracks more easily.
Why bake them on mozzarella?
The cheese melts into the potato layer, binding the slices into one cohesive, golden sheet that holds together when you roll and slice it.
What other fillings work?
Anything you would put in a wrap: ham and cheese, smoked trout, cream cheese and herbs, or sautéed mushrooms. Keep the filling thin so it rolls neatly.