These golden potato rolls are filled with a savory chicken mince and onion filling, then baked until crisp and served with a rich, creamy mushroom sauce topped with melty mozzarella cheese. It’s a unique and flavorful dish that brings together the comfort of potatoes and the elegance of a cheese-laced sauce, making it ideal for both everyday meals and festive dinners.
Preparation Time: 40 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 25 minutes
Yield: 6–8 rolls (serves 4–6)
Cuisine: Eastern European-Inspired
Ingredients
For the Potato Pancake Base
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4–6 medium potatoes, peeled and grated
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1–2 eggs
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Salt and black pepper, to taste
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1/2 teaspoon Italian herbs
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1 small onion, finely chopped
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2 garlic cloves, grated
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100 g all-purpose flour
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Vegetable oil, for frying
For the Filling
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400 g ground chicken
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Salt and black pepper, to taste
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100 g mayonnaise
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1 medium onion, finely chopped
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Vegetable oil, for sautéing
For the Mushroom Sauce
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120 g butter
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250 g mushrooms (champignons or your choice), sliced
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200 ml cream (15–20% fat)
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1 teaspoon ground nutmeg
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1/2 teaspoon salt
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150 g mozzarella cheese, shredded
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Fresh dill, chopped (optional)
Instructions
Step 1: Prepare the Potato Mixture
Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out as much moisture as possible. In a large bowl, mix the drained potatoes with eggs, salt, pepper, Italian herbs, chopped onion, grated garlic, and flour. Mix well until a cohesive batter forms.
Step 2: Fry the Potato Pancakes
Heat a thin layer of vegetable oil in a nonstick pan over medium heat. Spoon a portion of the potato mixture into the pan and spread it into a round pancake shape. Fry for 3–4 minutes on each side, until golden brown. Transfer to paper towels to drain. Repeat to make 6–8 pancakes.
Step 3: Make the Chicken Filling
In a skillet, heat a little oil and sauté the chopped onion until golden. In a separate bowl, combine ground chicken with mayonnaise, salt, and pepper. Stir in the sautéed onions. This creamy, seasoned filling will be the heart of your rolls.
Step 4: Assemble the Potato Rolls
Place each cooled potato pancake on a clean surface. Spread a portion of the chicken filling over each, covering the center evenly. Roll each pancake tightly into a log. Repeat with remaining pancakes and filling.
Step 5: Bake the Rolls
Preheat the oven to 200°C (392°F). Place the rolls seam-side down in a greased baking dish. Bake for 35 minutes until the rolls are golden and cooked through.
Step 6: Prepare the Mushroom Sauce
While the rolls are baking, melt the butter in a large skillet over medium heat. Add the mushrooms and sauté until browned. Stir in the cream, nutmeg, and salt. Simmer until thickened, about 7–10 minutes. Stir in the shredded mozzarella and allow it to melt into the sauce for a creamy consistency. Add chopped dill for extra flavor.
Step 7: Finish and Serve
Remove the baked rolls from the oven. Pour the hot mushroom sauce over the top, making sure they are fully coated. Serve immediately while hot and gooey. Garnish with extra dill or parsley if desired.
Nutritional Information (Per Serving)
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Calories: 480 kcal
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Protein: 26 g
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Fat: 32 g
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Carbohydrates: 22 g
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Fiber: 3 g
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Sugar: 3 g
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Sodium: Moderate
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Cholesterol: 150 mg
Origins and Popularity
Potato-based dishes have deep roots in Eastern European cuisine, where humble ingredients like potatoes, onions, and ground meat are transformed into heartwarming meals. These rolls are a modern evolution of traditional potato pancakes and meat-stuffed pastries, offering a lighter texture and richer flavor thanks to the creamy sauce. Paired with mushrooms and cheese, it becomes a dish that balances rustic simplicity with gourmet flair.
Reasons to Love This Recipe
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Deliciously comforting and packed with hearty ingredients
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Family-friendly and perfect for kids and adults alike
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Customizable with different fillings, cheeses, and herbs
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Great for batch cooking—prep ahead and reheat easily
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Elegant enough for guests, yet easy enough for weeknights
Health Benefits
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Potatoes provide complex carbs, potassium, and vitamin C
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Chicken offers lean protein and essential amino acids
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Mushrooms are rich in B vitamins, selenium, and antioxidants
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Garlic and onions promote heart health and immune function
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Cream and cheese, in moderation, add calcium and healthy fats
Serving Suggestions
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Pair with a simple side salad for balance
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Serve with pickled vegetables for a tangy contrast
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Add a dollop of sour cream or Greek yogurt on the side
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Accompany with crusty bread or rye toast
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Pair with a glass of white wine or sparkling water with lemon
Cooking Tips
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Grate potatoes finely and squeeze well to avoid soggy batter
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Use cold hands or a spoon to handle hot ingredients safely
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Don’t overfill the pancakes to prevent bursting during baking
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If sauce thickens too much, add a splash of milk to loosen
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Pre-cook filling if using raw vegetables or different meat
Variations
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Vegetarian: Use mashed beans, sautéed mushrooms, or tofu in the filling
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Spicy: Add chili flakes or paprika to the filling and sauce
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Cheese Swap: Use cheddar, gouda, or blue cheese for bold flavors
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Low-Carb: Swap potatoes for zucchini or cauliflower pancakes
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Make-Ahead: Freeze unbaked rolls, then bake from frozen for 10 extra minutes
Conclusion
Stuffed Potato Rolls with Chicken Mince and Creamy Mushroom Sauce are a delicious celebration of classic ingredients reimagined with creativity and heart. They bring together crispy potato pancakes, savory chicken, rich mushroom sauce, and gooey mozzarella in a single, satisfying dish. Whether you’re cooking for a special dinner, treating yourself to something cozy, or impressing guests, this recipe checks all the boxes—comforting, flavorful, and irresistibly good. It’s a perfect example of how simple ingredients, when combined with love and inspiration, can create something extraordinary.
FAQ
1. Can I use beef or turkey instead of chicken?
Yes, ground turkey, beef, or even plant-based alternatives work well.
2. Can I make the potato pancakes in advance?
Absolutely. Fry and cool them, then store in the fridge or freeze before assembling.
3. How do I keep the pancakes from falling apart?
Be sure to remove excess moisture from the potatoes and use enough egg and flour to bind.
4. Can I make this dish gluten-free?
Yes, substitute flour with a gluten-free alternative like rice flour or oat flour.
5. How do I reheat leftovers?
Bake in the oven at 180°C until heated through or microwave individual portions.
6. Can I skip the cheese?
Yes, but it adds richness. You can substitute with dairy-free cheese or omit entirely.
7. Is the mushroom sauce freezer-friendly?
It’s best served fresh, but you can freeze it in portions and reheat gently with extra cream.
8. Can I use store-bought pancake mix?
Not recommended for this specific texture—freshly grated potatoes give the best result.
9. What’s a good side dish for this meal?
Light salads, pickled cucumbers, or simple steamed greens pair beautifully.
10. Can I serve this for holidays or special occasions?
Absolutely! It makes a stunning centerpiece and pleases a crowd.