![](https://en.rians.com/wp-content/uploads/sites/8/2023/03/Le-Roule-sur-sa-pomme-de-terre-gratinee.png)
![](https://en.rians.com/wp-content/uploads/sites/8/2023/03/Le-Roule-sur-sa-pomme-de-terre-gratinee.png)
ROULÉ ON ITS POTATO GRATIN
ROULÉ ON ITS POTATO GRATIN
![](https://en.rians.com/wp-content/uploads/sites/8/2023/03/Le_Roule_AFH_biais-1-e1686033146158.png)
Ingredients
![](https://en.rians.com/wp-content/themes/rians-en/assets/img/recette/list.png)
4 potatoes
![](https://en.rians.com/wp-content/themes/rians-en/assets/img/recette/list.png)
1 tsp. mustard
![](https://en.rians.com/wp-content/themes/rians-en/assets/img/recette/list.png)
a few sprigs of chives
![](https://en.rians.com/wp-content/themes/rians-en/assets/img/recette/list.png)
70g of grated Emmental cheese
Print the recipe
![](https://en.rians.com/wp-content/uploads/sites/8/2023/03/Le_Roule_AFH_biais-1-e1686033146158.png)
![Bannière représentant un paysage](https://en.rians.com/wp-content/themes/rians-en//assets/img/recette/strate_liste_recette.png)
![Bannière représentant un paysage](https://en.rians.com/wp-content/themes/rians-en//assets/img/recette/landscape_mobile.png)
Preparation steps
- 1
Bake the potatoes for 40 to 60 minutes in aluminum foil at 200°C. Then cut them in half and carefully scoop out the flesh.
- 2
Mix a teaspoon of mustard, a few sprigs of chives and a little grated Emmental cheese with the flesh to make a purée. Put the purée back into the hollowed-out potato.
- 3
After browning for 10 minutes, place a thin slice of Roulé on top.