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Potato, Mushroom and Scamorza Roll

Potato, mushroom and scamorza roll: a gluten-free main course with a potato and Parmigiano sheet and a melty filling. Easy, also in the air fryer.
Recipe Potato, Mushroom and Scamorza Roll
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 35 minutes
  • Servings for 4 people, one 25 x 35 cm pan

Potato, mushroom and scamorza roll is a main course with an autumn flavor, simple to make but very impressive at the table. A crispy sheet of thinly sliced potatoes, held together by Parmigiano that turns into a golden crust as it bakes, wraps around a filling of sautéed mushrooms and melty scamorza cheese.

That’s the whole secret: no flour, no eggs, just the cheese acting as a natural glue. The result is a gluten-free dish, flavorful and creamy, that rolls up easily thanks to the parchment paper. Ideal for a family dinner, it is also a big hit with kids and can be made ahead and then warmed up at the last minute, in the oven or in the air fryer.

Ingredients for 4 people, one 25 x 35 cm pan

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Method

  1. To make the potato, mushroom and scamorza roll, start with the filling: clean the mushrooms by removing the earthy end of the stems, wipe them with a damp cloth and slice them. In a skillet, heat the extra virgin olive oil with the garlic clove, add the mushrooms and cook them over high heat for 8 or 10 minutes, until they have lost their water. Season with salt and pepper, remove the garlic, finish with the chopped parsley and set aside.
    Potato, Mushroom and Scamorza Roll, step 1: sautéing the sliced mushrooms with garlic
  2. Peel the potatoes and slice them very thinly with a mandoline, aiming for as even a thickness as possible so they cook evenly.
    Potato, Mushroom and Scamorza Roll, step 2: slicing the potatoes thinly with a mandoline
  3. Line a 25 x 35 cm (10 x 14 inch) baking pan with parchment paper and spread the grated Parmigiano in an even layer over the whole surface. Lay the potato slices on top, overlapping them slightly so they cover the whole base without leaving gaps. Salt lightly, keeping in mind the saltiness of the cheese.
    Potato, Mushroom and Scamorza Roll, step 3: grated Parmigiano spread over the parchment paper
    Potato, Mushroom and Scamorza Roll, step 3: overlapping potato slices on the Parmigiano
  4. Bake in a conventional oven preheated to 200 °C (400 °F) for 15 or 20 minutes, until the surface is well browned. Alternatively, you can use an air fryer at 190 °C (375 °F) for 12 or 14 minutes, reducing the amounts if the basket or pan is smaller.
    Potato, Mushroom and Scamorza Roll, step 4: the potato sheet baked until golden
  5. Take the sheet out of the oven and let it cool slightly for about 10 minutes: this way the Parmigiano firms up and will hold the potato slices together as you roll.
  6. Arrange the slices of scamorza, the ham and the sautéed mushrooms over the sheet, setting aside a spoonful of mushrooms for garnish. Using the parchment paper to help you, roll it up gently starting from the long side, keeping the roll tight.
    Potato, Mushroom and Scamorza Roll, step 6: scamorza, ham and mushrooms on the potato sheet
    Potato, Mushroom and Scamorza Roll, step 6: rolling up the sheet with the parchment paper
  7. Put the roll back in the oven at 180 °C (350 °F) for 3 or 4 minutes, just long enough to melt the scamorza. Garnish with the mushrooms you set aside and serve piping hot, cut into slices. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Instead of scamorza you can use provola, fontina or well-drained mozzarella. For a richer touch, spread a few tablespoons of cream cheese on the base before adding the mushrooms. If you follow a vegetarian diet, leave the ham out of the filling.

Tips

Choose yellow-fleshed potatoes, which are firmer and better suited to forming a pliable sheet. Cook the mushrooms in the pan until quite dry: a filling that is too moist risks softening the base. Roll it up while the sheet is warm, not cold, or it might crack.

Storage

Store the roll in the fridge, in an airtight container or wrapped in plastic wrap, for 2 or 3 days. Warm it for a few minutes in the oven or in the air fryer before serving. You can also freeze it in baked slices, separated by parchment paper, for about 1 month: thaw in the fridge and reheat in the oven.

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