Description
A delicious and hearty Scalloped Potato Roll layered with a savory ground beef and spinach filling, baked to golden perfection and topped with melted cheeses and fresh parsley.
Ingredients
Scale
Potato 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)
Topping
- 1 cup shredded mozzarella cheese (100 g)
Instructions
- Preheat Oven: Preheat your oven to 350˚F (180˚C) to prepare for baking the potato base and final roll.
- Slice the Potatoes: Using a knife or mandoline, slice the peeled potatoes into very thin ⅛-inch (3 mm) slices to ensure even cooking and pliability for rolling.
- Prepare the Potato Base: Line a baking sheet with parchment paper. Sprinkle half of the grated Parmesan cheese evenly over the parchment. Arrange the potato slices over the Parmesan in overlapping vertical and horizontal layers to create a sturdy sheet. Sprinkle the remaining Parmesan cheese on top and season with 1 teaspoon of 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 slowly until caramelized, about 15 minutes. Add the ground beef and break it up as it cooks. Once browned, stir in the drained diced tomatoes, 3 tablespoons chopped parsley, paprika, 1 teaspoon salt, and black pepper. Cook until the beef mixture is fully cooked and fragrant, then remove from heat.
- Prepare the Spinach Mixture: In another skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the spinach and cook until wilted, then season with 1 teaspoon salt and add the minced garlic. Stir to combine. Remove from heat and mix the cooked spinach with ricotta cheese in a bowl until evenly blended.
- Assemble the Potato Roll: After the potato sheet is baked and slightly cooled, spread the spinach and ricotta mixture evenly over the potato sheet. Next, layer the beef filling evenly on top, followed by sprinkling the shredded mozzarella cheese over the entire surface.
- Roll the Potato Sheet: Using the parchment paper underneath, carefully roll up the potato sheet tightly but gently, ensuring the filling stays inside. The roll should be compact and maintain its shape.
- Bake the Potato Roll: Place the rolled potato seam-side down back on the baking sheet. Bake in the oven for an additional 15 minutes to heat through and melt the cheese.
- Garnish and Serve: Remove from the oven and sprinkle with the remaining chopped parsley for a fresh touch. Slice into portions and serve immediately while warm.
Notes
- Use a mandoline slicer for even, thin potato slices, which help in rolling the potato sheet easily.
- Make sure to drain the diced tomatoes to prevent excess moisture in the filling.
- Allow the potato sheet to cool slightly before rolling to avoid breaking.
- This dish is best served fresh and warm but can be reheated gently in the oven.
- Leftover rolls can be stored in the refrigerator for up to 3 days.
