Potato Roll

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1. 1
   Slice the potatoes thinly using a mandoline or sharp knife.
   ▶ ≈0:08
2. 2
   Line a rectangular baking sheet with parchment paper and spread a thin layer of grated cheese (about 2 small handfuls) evenly.
   ▶ ≈0:24
3. 3
   Arrange the potato slices in lines with slight overlaps, making sure there are no gaps between them.
   ▶ ≈0:57
4. 4
   Season the potatoes lightly with salt, spray with oil, and sprinkle another thin layer of grated cheese on top.
   ▶ ≈1:05
5. 5
   Bake at 180°C for about 20 minutes until the cheese is golden brown and the potatoes are tender.
   ▶ ≈1:26
6. 6
   Pierce the potatoes to check they are tender, then trim the edges with a pastry wheel to make them straight.
   ▶ ≈1:36
7. 7
   Spread the cheese spread evenly over the entire surface.
   ▶ ≈1:48
8. 8
   Layer smoked salmon evenly over the spread (or substitute with cured meat or tuna if preferred).
   ▶ ≈2:00
9. 9
   Place three cheddar cheese slices on one edge, then use the parchment paper to help roll tightly and compactly.
   ▶ ≈2:19
10. 10
    Sprinkle mozzarella on top of the roll and bake for about 15 minutes more until the cheese is melted and golden.
    ▶ ≈2:43
11. 11
    Remove from the oven and serve warm.
    ▶ ≈2:56