Baked Potato Dough Rolls

Ingredients

• 1 kg waxy potatoes
• 2 Eggs
• 1 tsp salt
• 250 g flour
• 400 g onions
• 60 g clarified butter
• 3 sprigs parsley
• 2 sprigs marjoram
• Salt
• Pepper
• 100 g walnuts
• 250 g whipping cream
• 3 eggs
• 2 tbsp crème fraîche
• walnut halves (for garnish)
• herbs (for garnish)

Instructions

1. 1.

   Peel, wash and cook the potatoes in salted water for about 25 minutes, drain, let them steam off a bit, then press with a potato masher and let steam again. Add eggs, salt and flour to the cold potato mash. Knead into a smooth dough with your hands and let rest for about 15 minutes.

2. 2.

   For the filling, peel and finely chop the onions. Wash the herbs, pat dry, remove leaves and finely chop. Heat 20 g clarified butter in a pan, sauté the onions and chopped herbs over low heat for 5 minutes. Season with salt and pepper and let cool.

3. 3.

   Roll the dough on a floured surface into a 5 mm thick sheet. Spread the cooled onion‑herb mixture over the rolled dough, sprinkle finely chopped walnuts. Carefully roll up the dough and cut into slices about 1–2 cm thick. In a hot pan with remaining clarified butter, gently brown both sides for 2–4 minutes.

4. 4.

   Whisk together cream, eggs and crème fraîche, season with salt and pepper. Pour the sauce over the rolled dough in small ramekins. Bake in a preheated oven at 180 °C (middle rack) for about 15 minutes. Serve garnished with fresh herbs and walnut halves.