Description
This Scalloped Potato Roll is a delightful layered dish featuring thinly sliced potatoes baked with Parmesan cheese, filled with a savory ground beef and spinach mixture, ricotta, and mozzarella cheese, then rolled and baked to golden perfection. It combines creamy, cheesy, and meaty flavors in an impressive yet approachable casserole-style roll that’s perfect for family dinners or special occasions.
Ingredients
Scale
Potatoes and Base
- 6 potatoes, peeled
- 2 cups grated Parmesan cheese, divided
- 3 teaspoons salt, divided
- 4 tablespoons olive oil, divided
Beef Filling
- 1 sweet onion, diced
- 1 lb ground beef (455 g)
- 1 can (14 ½ oz) diced tomatoes, drained
- 4 tablespoons fresh parsley, chopped, divided
- 1 teaspoon paprika
- ½ teaspoon black pepper
Spinach Mixture
- 6 cups spinach (240 g)
- 2 cloves garlic, minced
- 1 cup ricotta cheese (250 g)
- 1 cup shredded mozzarella cheese (100 g)
Instructions
- Preheat Oven: Preheat your oven to 350ËšF (180ËšC) to prepare for baking the potato base.
- Slice the Potatoes: Using a knife or mandoline, slice the peeled potatoes into very thin â…›-inch (3 mm) slices to ensure even baking and easy rolling.
- Prepare the Potato Base: Line a baking sheet with parchment paper and evenly sprinkle half of the Parmesan cheese over it. Arrange the potato slices over the Parmesan cheese in an overlapping pattern vertically and horizontally. Sprinkle the remaining Parmesan cheese and season with 1 teaspoon salt. Bake for 30 minutes until the potatoes are golden and slightly crispy.
- Prepare the Beef Filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook until caramelized, about 15 minutes. Add the ground beef and break it up as it cooks. Stir in the drained diced tomatoes, 3 tablespoons chopped parsley, paprika, 1 teaspoon salt, and black pepper. Continue cooking until the beef is browned and cooked through.
- Prepare the Spinach Mixture: In another skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the spinach and cook until wilted. Season with 1 teaspoon salt and add minced garlic, stirring to combine. Transfer the cooked spinach mixture to a bowl and mix in the ricotta cheese thoroughly. Set aside.
- Assemble the Potato Roll: After the potato sheet has baked and cooled slightly, spread the spinach and ricotta mixture evenly over the potato base. Next, layer the beef mixture on top of the spinach, and then sprinkle the shredded mozzarella cheese evenly over the beef.
- Roll the Potato Sheet: Using the parchment paper underneath, carefully roll the potato sheet into a tight roll, making sure the fillings stay inside and the roll holds its shape.
- Bake the Potato Roll: Place the rolled potato back on the baking sheet and bake for an additional 15 minutes to melt the cheese and let the flavors meld.
- Garnish and Serve: Remove the potato roll from the oven, sprinkle with the remaining parsley for freshness, slice into portions, and serve immediately.
Notes
- You can use a mandoline slicer to get uniform potato slices for even baking.
- Make sure to drain the diced tomatoes thoroughly to avoid excess moisture in the filling.
- If you prefer a spicier filling, consider adding a pinch of red pepper flakes to the beef mixture.
- Leftover rolls can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 1 month.
- For a vegetarian version, substitute ground beef with cooked lentils or textured vegetable protein.
