Gratin Roll-Ups with Potatoes

Name: Gratin Roll-Ups with Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Chicken breast thin 8 slices; Fontina cheese 3.5 oz; Speck 8 slices; Fine salt to taste; Eggs 2; Breadcrumbs to taste; Potatoes 2.2 lbs; Breadcrumbs 1 ¼ cup; Rosemary to taste; Fine salt to taste

it de fr es br

704

Calories per serving

Energy Kcal 704
Carbohydrates g 61.2
of which sugars g 2.7
Protein g 62.6
Fats g 23.2
of which saturated fat g 7.5
Fiber g 4.6
Cholesterol mg 152
Sodium mg 1382

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Valeria Ciccotti

Gratin rolls with potatoes, or potato gratin rolls, are really something special from Northern Italy. Especially popular in Trentino-Alto Adige, where speck is the go-to ingredient. Picture this: thin slices of chicken wrapping around a creamy mix of cheese and speck. Seriously good. You get that classic "filante"—or super gooey—cheese pull Italians love.

Here's the deal: these rolls are coated in a crispy breadcrumb layer before they hit the oven. The golden crust? Perfectly complements the tender filling. It’s the best of both worlds. And those moist potatoes on the side? They soak up all the juices and flavors. So so delicious. Everything bakes together into this comforting dish.

This gratin potato rolls recipe works great for entertaining friends or a special family meal. And look, it feels fancy but is pretty simple to make. Across the north, folks might try different cheeses or swap in ham for speck. Thing is, keep it simple and let the savory filling shine.

Cut into a roll, and the cheese oozes out, mingling with the potatoes—delivering that tender Italian comfort food vibe. These cheesy potato rolls really prove how homemade food can be both easy and super satisfying. The breadcrumb coating locks in moisture, while the potatoes become soft and full of flavor from the meat and cheese.

Some people sprinkle a bit of herbs or Parmigiano to enhance the taste. But you don’t need to get too fancy. Honestly, the baked potato gratin and chicken rolls combination covers all the bases—protein, potatoes, and tons of flavor. It feels warm and welcoming. And here's the thing: despite its impressive look, it's something you can whip up without much fuss. Friends and family usually go back for seconds. If there are any leftovers—big if—they heat up beautifully. Perfect for any occasion.

INGREDIENTS

704

Calories per serving

Ingredients for 8 Roll-Ups: Chicken breast 8 slices - thin; Fontina cheese 3.5 oz (100 g); Speck 8 slices; Fine salt to taste; Eggs 2; Breadcrumbs to taste

For the Potatoes: Potatoes 2.2 lbs (1 kg); Breadcrumbs 1 ¼ cup (120 g); Rosemary to taste; Fine salt to taste

Preparation

How to prepare Gratin Roll-Ups with Potatoes

To prepare the gratin roll-ups with potatoes, first peel the potatoes. Wash them well, dry them, and cut them into cubes 1. Transfer them to a bowl, season with salt and oil 2. Add the breadcrumbs 3.

Flavor with rosemary needles 4. Mix everything 5 and transfer into a rather large greased baking dish 6.

The potatoes should not overlap too much 7. Bake them in a preheated static oven at 392°F for 30 minutes. Meanwhile, prepare the roll-ups: first, remove the rind from the cheese 8, cut out 8 sticks 9.

Lay the first thin chicken slice on the cutting board. Add a pinch of salt, place a slice of speck on top 10, and at the beginning, a stick of cheese 11. Roll up the meat to create a roll-up 12.

Repeat this operation for all the chicken slices 13 and as soon as you have formed all the roll-ups, pass them one at a time first in the egg 14 and then in the breadcrumbs 15, making sure to cover the ends well.

Set aside the roll-ups 16 and once the 30 minutes have passed, remove the baking dish with the potatoes from the oven and place the roll-ups inside 17. Bake again for another 20 minutes all together. Remove from the oven 18 and serve your gratin roll-ups with potatoes still hot!