Kartoffelroulade, or Potato Roulade [Secret Recipe Club]

I have joined a club, a secret club. What kind of club, you ask, did I join that would warrant an announcement here?  Why, a cooking club, of course!  I joined The Secret Recipe Club last month, and am so glad I did.  Here's the rundown: Every month over 150 bloggers are assigned another blog to cook from.  We can cook any recipe on that blog.  The only rule is that we keep it a secret until reveal day--no one knows who has whom.  As of the posting time here, I still don't know who had my blog...I can't wait to see!

Anyway, I had Heidi's verden, which translates from Danish to "Heidi's World."  Heidi's blog was a perfect match for me--it's even written in Danish, so I had to use Google Translate to read her posts.  I love food from around the world and enjoy learning other languages, so I was excited to try something out that seemed particularly Danish.  I looked around her blog and finally settled on the Kartoffelroulade, or Potato Roulade (Roll). 

We served this with grilled burgers.  I made some minor changes to her recipe and have listed the quantities in American measurements here, but I kept the spirit of the recipe.  My husband and I really enjoyed this, although it does take some work to make.  She suggests grilling it, which I did on an indoor stovetop grill, but I may just try frying it up in a pan next time.  This makes 8 servings as a side, but I could imagine adding a little meat in there and serving it as a main course.  Thanks, Heidi, for this great recipe!

Kartoffelroulade (Potato Roulade)
from Heidi's verdern

2.2 pounds russet potato (about 5 medium potatoes), coarsely shredded
4 egg yolks
2 cups grated cheese (I used 1 cup sharp cheddar and 1 cup monterey jack.)
2 cloves garlic, minced
Salt and Pepper, to taste

Filling:
2 cups frozen or fresh (leaves blanched) spinach, chopped
1 block cream cheese
2 roasted red peppers

Mix the potato, egg yolks, cheese, garlic and salt and pepper in a large bowl. Cover a cookie sheet or roasting pan with parchment paper. Spread the potato mixture in a square shape on the parchment paper, pressing firmly all around. Bake in a 430 degree F oven for about 30 minutes, or until the potato sheet is cooked through and lightly browned. Remove from the oven and cool.

Once the potatoes are cooled, spread the cream cheese all over the potatoes. Spread the spinach on top and then sprinkle the red peppers on top of the spinach. Using the parchment paper to help you, roll the potato tightly into a spiral. Wrap in plastic wrap and refrigerate until you are ready to use. (Refrigerating it for a couple of hours or up to a day will help in slicing it later.)

When ready to serve, slice the roll into 1-to-2-inch slices. Spray a hot grill with olive oil or cooking spray and grill on each side until grill marks show, about 5 minutes on each side. Serve.

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