Potato roll with ham and cheese

1. Clean the mushrooms from the remaining compost.

2. Heat vegetable oil in a frying pan. Fry the chopped onions and mushrooms in it until done. Cool them.

3. The finished potatoes also need to be cooled, peeled.

4. Grate the potatoes on a coarse grater, salt, pepper, add an egg, knead the potato dough. Do not add too much flour, otherwise the roll will turn out rubbery.

5. Line a baking sheet with baking paper, grease it and your hands with vegetable oil, lay the potato mass in a 1 cm thick rectangle on the paper.

6. Preheat the oven to 180 degrees and bake the potato dough for 15-20 minutes, until a beautiful and golden crust forms, it should remain soft inside. Cool the finished cake, remove from the paper.

7. Turn the potato crust over, sprinkle with grated cheese, mushrooms fried with onions and sliced ​​ham. I pour store-bought white sauce with herbs on top of the filling, it makes the roll juicier and tastier. You can make this sauce yourself: mix half sour cream and half mayonnaise, add salt, pepper, and chopped dill.

8. Roll the potato crust with the filling into a roll and put it in the oven for another 15 minutes to melt the cheese.

9. Cut the finished potato roll with ham and cheese into portions and serve hot or cold. I also liked to fry the sliced ​​portioned rolls in butter until golden brown on both sides, it also turns out very tasty.