Potato Roulade (Rocambole de Batata)

Inspired by a treasured Brazilian family recipe, Potato Roulade (Rocambole de Batata) is a savory potato roll filled with seasoned ground beef and melted mozzarella, then finished with tomato sauce and Parmesan. Its tender potato exterior and hearty filling make it a comforting choice for Sunday lunch or family gatherings. If you enjoy Brazilian food, try my Brazilian Cod Cakes or finish your meal with a Brazilian Chocolate Cake Roll.

What Is a Roulade?

A roulade is a dish made by rolling meat, pastry, or another prepared layer around a filling. The name comes from the French word rouler, meaning "to roll."

Roulades can be savory, like beef roulade filled with vegetables or cheese, or sweet, like a chocolate Swiss roll or meringue roulade filled with cream and fruit.

In Brazil, we call this type of rolled dish rocambole. There are many sweet and savory versions, including rocambole de batata, or potato roulade.

In this Brazilian-style rocambole de batata, a baked potato mixture is spread in a rectangular pan, filled with seasoned ground beef and cheese, and rolled into a savory spiral. Unlike shepherd's pie, where the potatoes are layered over the meat, the potato sheet surrounds the filling.

Ingredients

• Russet potatoes – 2 pounds. Their starchy flesh produces fluffy mashed potatoes with a tender texture and mild, earthy flavor.
• Unsalted butter – 2 tablespoons, at room temperature. Adds buttery richness and a smooth, creamy consistency to the potatoes.
• Parmesan cheese – ⅓ cup, grated. The nutty, salty flavor complements the mild potatoes and adds savory depth.
• Whole milk – 1 cup. Makes the mashed potatoes smoother and creamier, with a mild dairy flavor.
• Large eggs – 2, at room temperature. The yolks add richness, and the beaten whites give the baked potato layer a lighter, softer texture.
• All-purpose flour – ½ cup. Gives the potato layer a tender yet cohesive texture. You can also use gluten-free flour.
• Baking powder – 1 tablespoon. Contributes to a lighter, less dense potato layer after baking.
• Lean ground beef – 1 pound. Brings rich, savory flavor and a hearty texture that contrasts with the tender potatoes.
• Red wine vinegar – ¼ cup. Adds tangy acidity to balance the richness of the beef and cheese.
• Tomato sauce – ¾ cup. Provides a mildly tangy tomato flavor and moisture to the beef filling and topping.
• Mozzarella – 1 ½ cups, shredded. Melts into a soft, creamy layer with a mild, milky flavor that pairs well with the seasoned beef. Eight thin slices of mozzarella or provolone also work.

How to Make Potato Roulade

Prepare the Potato Roulade and Beef Filling

1. Cook the potatoes: Wash the potatoes and place them in a pot of cold water. Bring to a boil, then cook until fork-tender. Start checking after 12–15 minutes, but allow additional time for larger potatoes. A knife should slide easily into the center without resistance.
2. Drain and peel: Drain the potatoes and remove the skins while still warm, using a paring knife or rubbing them off with a clean cloth.
3. Prepare the potato mixture: Mash the cooked potatoes well. Stir in the butter, Parmesan cheese, milk, salt, black pepper, and egg yolks until evenly combined. Mix in the flour and baking powder until no lumps remain.
4. Beat the egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the potato mixture and set aside. PIC. 1
5. Prepare the baking pan: Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch jelly roll pan, line it with parchment paper, and grease the parchment. Spread the potato mixture evenly with a spatula. PIC. 2
6. Bake the potato layer: Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean. PIC. 3
7. Cook the onion and garlic: Heat the vegetable oil in a nonstick skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally. Add the minced garlic and cook for another minute without letting it brown.
8. Brown and season the beef: Add the ground beef and brown over medium-high heat for about 2 minutes. Reduce the heat to medium, stir in the salt, black pepper, Italian seasoning, and ¼ cup tomato sauce, and cook for another 4–6 minutes. Continue cooking until the beef is fully browned, no pink remains, and the filling is cooked through. Break up any large pieces with a wooden spoon so the mixture spreads evenly over the potato layer.
9. Finish the filling: Stir in the red wine vinegar and continue cooking until the liquid evaporates. Mix in the chopped parsley or green onions and set aside.

Assemble and Serve the Potato Roulade

1. Loosen the potato layer: Once the potato layer has finished baking, loosen the edges with a paring knife. Place a warm, damp cloth over the pan, followed by the back of a larger jelly roll pan.
2. Invert and trim: Carefully invert the potato layer onto the cloth and remove the parchment paper. Trim only the hardened short edges.
3. Add the filling: Spread the mozzarella evenly over the warm potato layer, followed by the cooked ground beef in a separate, even layer. PIC. 4
4. Roll the roulade: While the potato sheet is still warm, use the damp cloth to lift and gently roll it over the filling, keeping the roll snug without pressing too firmly. Support the roulade with the cloth as you roll to help prevent the delicate potato layer from cracking. Carefully transfer it to a serving platter. PIC. 5
5. Top and serve: Spoon the remaining ½ cup warm tomato sauce over the roulade and sprinkle with shaved Parmesan cheese. Garnish as desired and enjoy. PIC. 6

FAQ About Potato Roulade

What to Serve with Potato Roulade

• Fresh Salads: A green salad with lettuce, tomatoes, and a light vinaigrette provides a refreshing contrast to the potatoes, meat, and cheese. You can also try this Shirazi Salad with cucumbers, tomatoes, and fresh herbs.
• Vegetables: Steamed green beans, broccoli, or Roasted Carrots and Parsnips pair well with the savory filling and tomato sauce.
• Rice: Brazilian white rice pairs well with potato roulade for a family lunch. For a colorful alternative, try my Greek Rice (Arroz à Grega), a Brazilian rice dish with vegetables.

Print This Recipe SAVE Saved Recipe! Pin

5 from 4 votes

Potato Roulade (Rocambole de Batata)

Made with mashed potatoes, Potato Roulade (Rocambole de Batata) is a Brazilian shepherd's pie jelly roll filled with ground beef and cheese and topped with tomato sauce.

Course:Entree

Cuisine:Brazilian

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Calories262.5 kcal

Author Valentina Dimitrova

Ingredients

For the Potato Roulade

• 2 lbs russet potatoes
• 2 tablespoons unsalted butter at room temperature
• ⅓ cup grated Parmesan cheese
• 1 cup whole milk
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 large eggs – at room temperature
• ½ cup all-purpose flour or gluten-free flour
• 1 tablespoon baking powder

For the Filling and Topping

• 2 tablespoons vegetable oil
• ½ yellow onion – finely diced
• 2 tablespoons minced garlic
• 1 lb lean ground beef
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Italian seasoning
• ¾ cup tomato sauce
• ¼ cup red wine vinegar
• 2 tablespoons chopped parsley or green onions
• 1 ½ cups shredded mozzarella or 8 thin slices of mozzarella or provolone
• ¼ cup shaved Parmesan cheese or 1 tablespoon grated Parmesan

US Customary - Metric

Instructions

Prepare the Potato Roulade and Beef Filling

• Cook the potatoes: Wash the potatoes and place them in a pot of cold water. Bring to a boil, then cook until fork-tender. Start checking after 12–15 minutes, but allow additional time for larger potatoes. A knife should slide easily into the center without resistance.
• Drain and peel: Drain the potatoes and remove the skins while still warm, using a paring knife or rubbing them off with a clean cloth.
• Prepare the potato mixture: Mash the cooked potatoes well. Stir in the butter, Parmesan cheese, milk, salt, black pepper, and egg yolks until evenly combined. Mix in the flour and baking powder until no lumps remain.
• Beat the egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the potato mixture and set aside.
• Prepare the baking pan: Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch jelly roll pan, line it with parchment paper, and grease the parchment. Spread the potato mixture evenly with a spatula.
• Bake the potato layer: Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean.
• Cook the onion and garlic: Heat the vegetable oil in a nonstick skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally. Add the minced garlic and cook for another minute without letting it brown.
• Brown and season the beef: Add the ground beef and brown over medium-high heat for about 2 minutes. Reduce the heat to medium, stir in the salt, black pepper, Italian seasoning, and ¼ cup tomato sauce, and cook for another 4–6 minutes.
• Finish the filling: Stir in the red wine vinegar and continue cooking until the liquid evaporates. Mix in the chopped parsley or green onions and set aside.

Assemble and Serve the Potato Roulade

• Loosen the potato layer: Once the potato layer has finished baking, loosen the edges with a paring knife. Place a warm, damp cloth over the pan, followed by the back of a larger jelly roll pan.
• Invert and trim: Carefully invert the potato layer onto the cloth and remove the parchment paper. Trim only the hardened short edges.
• Add the filling: Spread the mozzarella evenly over the warm potato layer, followed by the cooked ground beef in a separate, even layer.
• Roll the roulade: While the potato sheet is still warm, use the damp cloth to lift and gently roll it over the filling, keeping the roll snug without pressing too firmly. Support the roulade with the cloth as you roll to help prevent the delicate potato layer from cracking. Carefully transfer it to a serving platter.
• Top and serve: Spoon the remaining ½ cup warm tomato sauce over the roulade and sprinkle with shaved Parmesan cheese. Garnish as desired and enjoy.

Recipe Notes

Storage and Reheating

Make-Ahead: Prepare the potato roulade in advance and refrigerate it in a covered container for up to 3–4 days. Keep the final ½ cup of tomato sauce and Parmesan topping separate. Reheat the roulade before adding the warm sauce and cheese.

Fridge: Refrigerate leftover potato roulade in an airtight container within 2 hours of cooking. Store for up to 3–4 days. Divide larger portions into smaller pieces to help them cool faster.

Freezer: Wrap cooled portions tightly and place them in freezer-safe containers. Freeze for up to 3–4 months for best quality. Thaw overnight in the refrigerator before reheating. The potato layer may soften after freezing.

Reheating: Place the roulade on a parchment-lined baking sheet and cover loosely with foil. Reheat in an oven preheated to at least 325°F (163°C) until the center reaches 165°F (74°C). Individual slices can also be microwaved in a covered microwave-safe dish until they reach 165°F. Add the warm tomato sauce and Parmesan before serving.

Nutrition

Calories: 262.5kcal | Carbohydrates: 21.8g | Protein: 16.8g | Fat: 12.1g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.5g | Trans Fat: 0.2g | Cholesterol: 73.5mg | Sodium: 787.5mg | Potassium: 580.1mg | Fiber: 1.6g | Sugar: 2.4g | Vitamin A: 394.7IU | Vitamin C: 7.1mg | Calcium: 226.6mg | Iron: 2.4mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

Did you make this recipe?

Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.