Servings: 8
Very tasty and best serve with sour cream. Scalloped Potato Roll is the best thing that happened this week. I love this recipe, it is surely a keeper!
Ingredients
6 potatoes, peeled
2 c. grated Parmesan cheese (220 grams), divided
3 tsp salt, divided
4 tbsp olive oil, divided
1 sweet onion, diced
1 pound ground beef (455 grams)
14 ½ ounce diced tomato (410 grams), 1 can drain
4 tbsp fresh parsley, chopped, divided
1 tsp paprika (2 grams)
½ tsp pepper
6 c. spinach (240 grams)
2 cloves garlic, minced
1 c. ricotta cheese (250 grams)
1 c. shredded mozzarella cheese (100 grams)
How to make Scalloped Potato Roll
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Cut the potatoes using a knife or mandolin into 1/8” or 3mm slices.
Step 3: Line a baking sheet with parchment paper. In the bottom, sprinkle half of the Parmesan cheese and spread evenly.
Step 4: Over the parmesan, place the potatoes overlapping each other. Repeat until the pan is filled with potatoes.
Step 5: Over the potatoes, evenly sprinkle the remaining Parmesan and season with a tsp salt.
Step 6: Place inside the preheated oven and bake for about 30 minutes or until golden and the potatoes are bendable yet still a bit crispy.
Step 7: Heat 2 tbsp olive oil in a skillet over medium heat. Once hot, cook the onions for about 15 minutes or until caramelized.
Step 8: Add the beef to the skillet, breaking up and stirring until cooked.
Step 9: Stir in the tomatoes, 3 tbsp parsley, paprika, a tsp salt, and pepper. Continue to cook until the beef is browned and completely cooked. Then, remove from the heat.
Step 10: Heat 2 tbsp olive oil in another skillet over medium heat. Add the spinach and cook until wilted. Season with a tsp salt. Stir in the garlic, then remove from the heat.
Step 11: Combine the spinach mixture and the ricotta in a bowl and set aside.
Step 12: Over the cooked potato sheet, spread the spinach mixture evenly.
Step 13: On top of the spinach, evenly spread the beef mixture and sprinkle with mozzarella.
Step 14: Hold the parchment paper, grab one end, and start rolling upward. Ensure that the ingredients stay intact.
Step 15: On the parchment paper, place the potato roll. Bake for about 15 minutes.
Step 16: Remove from the oven and garnish with parsley.
Step 17: Slice and enjoy immediately.
Nutrition Facts:
Calories 519 | Fat 29g | Carbs 28g | Fiber 3g | Sugar 4g | Protein 34g
Ingredients
- 6 potatoes, peeled
- 2 c. grated Parmesan cheese (220 grams), divided
- 3 tsp salt, divided
- 4 tbsp olive oil, divided
- 1 sweet onion, diced
- 1 pound ground beef (455 grams)
- 14 ½ ounce diced tomato (410 grams), 1 can drain
- 4 tbsp fresh parsley, chopped, divided
- 1 tsp paprika (2 grams)
- ½ tsp pepper
- 6 c. spinach (240 grams)
- 2 cloves garlic, minced
- 1 c. ricotta cheese (250 grams)
- 1 c. shredded mozzarella cheese (100 grams)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Cut the potatoes using a knife or mandolin into 1/8” or 3mm slices.
Step 3: Line a baking sheet with parchment paper. In the bottom, sprinkle half of the Parmesan cheese and spread evenly.
Step 4: Over the parmesan, place the potatoes overlapping each other. Repeat until the pan is filled with potatoes.
Step 5: Over the potatoes, evenly sprinkle the remaining Parmesan and season with a tsp salt.
Step 6: Place inside the preheated oven and bake for about 30 minutes or until golden and the potatoes are bendable yet still a bit crispy.
Step 7: Heat 2 tbsp olive oil in a skillet over medium heat. Once hot, cook the onions for about 15 minutes or until caramelized.
Step 8: Add the beef to the skillet, breaking up and stirring until cooked.
Step 9: Stir in the tomatoes, 3 tbsp parsley, paprika, a tsp salt, and pepper. Continue to cook until the beef is browned and completely cooked. Then, remove from the heat.
Step 10: Heat 2 tbsp olive oil in another skillet over medium heat. Add the spinach and cook until wilted. Season with a tsp salt. Stir in the garlic, then remove from the heat.
Step 11: Combine the spinach mixture and the ricotta in a bowl and set aside.
Step 12: Over the cooked potato sheet, spread the spinach mixture evenly.
Step 13: On top of the spinach, evenly spread the beef mixture and sprinkle with mozzarella.
Step 14: Hold the parchment paper, grab one end, and start rolling upward. Ensure that the ingredients stay intact.
Step 15: On the parchment paper, place the potato roll. Bake for about 15 minutes.
Step 16: Remove from the oven and garnish with parsley.
Step 17: Slice and enjoy immediately.
Notes
Nutrition Facts: Calories 519 | Fat 29g | Carbs 28g | Fiber 3g | Sugar 4g | Protein 34g
