There is something truly special about a dish that brings together comfort, flavor, and a touch of elegance all in one bite. This Scalloped Potato Roll with Beef, Spinach, and Cheese Recipe does exactly that, combining layers of tender, golden potatoes with savory ground beef, vibrant spinach, and melty cheeses for an irresistible meal. It’s perfect for cozy family dinners or impressing guests with a homemade creation that tastes like it took hours, but is surprisingly straightforward to make.
Ingredients You’ll Need
The beauty of this Scalloped Potato Roll with Beef, Spinach, and Cheese Recipe lies in using simple, easy-to-find ingredients that each play a key role in flavor, texture, and appearance. From the starchy potatoes acting as the perfect base to the fresh spinach packing in color and nutrients, every item is essential to the final dish.
- Potatoes: Six peeled potatoes sliced thin provide the tender, scalloped layers that hold everything together.
- Parmesan cheese: Two cups, divided, add a savory, slightly nutty crust and help crisp the base.
- Salt: Three teaspoons split between seasoning the potatoes and the fillings to bring out all the flavors.
- Olive oil: Four tablespoons split into cooking and layering, offering richness and helping caramelize onions and spinach.
- Sweet onion: One diced onion adds a subtle sweetness to balance the savory beef.
- Ground beef: One pound is browned and seasoned for a juicy, flavorful filling.
- Diced tomatoes: One 14 ½ oz can drained, lending a slight tang and moisture to the beef.
- Fresh parsley: Four tablespoons divided for freshness and color as both a filling ingredient and garnish.
- Paprika: One teaspoon adds smoky warmth to the beef mixture.
- Black pepper: Half a teaspoon to lightly pepper the filling.
- Spinach: Six cups fresh, cooked down to a vibrant, garlicky green filling.
- Garlic: Two minced cloves bring depth and a savory punch.
- Ricotta cheese: One cup gives creaminess to the spinach filling.
- Mozzarella cheese: One cup shredded to melt atop the fillings for that irresistible gooey finish.
How to Make Scalloped Potato Roll with Beef, Spinach, and Cheese Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350˚F (180˚C). This temperature is just right for baking the potato base to a golden crisp while also gently cooking the roll once assembled.
Step 2: Slice the Potatoes Thinly
Using a sharp knife or mandoline slicer, carefully slice the peeled potatoes into ⅛-inch (3 mm) thick slices. Thin slices ensure the potatoes will bake evenly and become tender yet sturdy enough to roll.
Step 3: Prepare the Potato Base
Line a baking sheet with parchment paper. Sprinkle half the Parmesan cheese evenly over it, then arrange the potato slices on top in overlapping rows. This layering not only creates a stable base but helps the potatoes bake into a lovely scalloped sheet. Sprinkle the remaining Parmesan and 1 teaspoon of salt over the potato layer, then bake for 30 minutes, allowing the edges to crisp just enough without drying out.
Step 4: Make the Beef Filling
While the potatoes bake, heat 2 tablespoons of olive oil in a skillet over medium heat. Add diced onions and cook slowly for about 15 minutes until beautifully caramelized, enhancing the filling’s sweetness. Add the ground beef to the pan, breaking it up as it cooks through. Once browned, stir in the drained diced tomatoes, 3 tablespoons of fresh parsley, paprika, 1 teaspoon salt, and black pepper. Cook until the mixture is fully incorporated and fragrant.
Step 5: Prepare the Spinach Mixture
In a separate skillet, heat the remaining 2 tablespoons of olive oil. Toss in the fresh spinach and cook until wilted. Season with 1 teaspoon salt and the minced garlic, stirring to distribute the flavors. Transfer the spinach and garlic mixture into a bowl and fold in the ricotta cheese for a creamy, balanced filling layer.
Step 6: Assemble the Potato Roll
When the potato base is out of the oven and slightly cooled, evenly spread the spinach and ricotta filling over the top. Next, layer the savory beef mixture across the spinach, and finally sprinkle the shredded mozzarella cheese over everything.
Step 7: Roll and Bake the Potato Sheet
Using the edges of the parchment paper, carefully roll the potato sheet into a tight roll, keeping the fillings snug inside. Return the rolled potato to the baking sheet and bake for another 15 minutes to meld the flavors and melt the cheese inside perfectly.
Step 8: Garnish and Serve
Once out of the oven, sprinkle the roll generously with the remaining fresh parsley for a burst of color and herbal brightness. Slice into portions and enjoy it while warm for the best texture and flavor.
How to Serve Scalloped Potato Roll with Beef, Spinach, and Cheese Recipe
Garnishes
A sprinkle of fresh parsley not only adds a pop of green but enhances the fresh flavors in the dish. For a little extra zing, a light dusting of smoked paprika or a drizzle of good quality olive oil right before serving can elevate the presentation and taste.
Side Dishes
This roll pairs beautifully with crisp green salads, roasted vegetables, or even a light tomato soup. Since the main dish is hearty and rich, simple sides help balance the meal and keep things fresh on the palate.
Creative Ways to Present
Present this potato roll sliced like a roulade for an elegant look. You could also serve individual smaller rolls in muffin tins for a fun, bite-sized appetizer or party dish. Adding a dollop of sour cream or a sprinkle of freshly grated Parmesan as a final touch will wow your guests every time.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container in the refrigerator. The flavors tend to deepen after a day, making it even tastier for the next meal. Consume within 3 days for the best quality.
Freezing
This recipe freezes well if wrapped tightly in plastic wrap followed by aluminum foil or placed in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices gently in a preheated oven at 350˚F (180˚C) for 15-20 minutes or until warmed through. Avoid microwaving if possible, as the roll holds its texture better with oven reheating.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While Parmesan, ricotta, and mozzarella work perfectly here, you could experiment with cheeses like Gruyère, fontina, or even cheddar for a different twist, keeping in mind their melting properties.
Is it possible to make this recipe vegetarian?
Definitely. Simply omit the ground beef and substitute with sautéed mushrooms, lentils, or a plant-based ground meat alternative to maintain the hearty filling.
What’s the best way to slice the potatoes evenly?
Using a mandoline slicer is ideal for uniform slices, but a sharp knife and a steady hand also work well. Even thickness ensures the potatoes cook evenly and hold together when rolled.
Can I prepare parts of this dish ahead of time?
Yes! You can prepare the beef and spinach fillings a day ahead and store them in the refrigerator. The potato base can be baked earlier that day, making assembly quick and easy right before baking the roll.
How do I make sure the potato roll doesn’t fall apart when sliced?
Ensure the potato slices overlap well and the base is baked until slightly crispy, which helps it hold together. Also, rolling the filling tightly and letting the roll rest a few minutes after baking will keep it intact when slicing.
Final Thoughts
Sharing this Scalloped Potato Roll with Beef, Spinach, and Cheese Recipe with you has been such a joy because it’s one of those dishes that truly warms the heart and satisfies the soul. Whether it becomes your weeknight go-to or your next special occasion star, I promise it will impress and comfort in equal measure. So grab your potatoes, gather your ingredients, and get ready to roll into something delicious!
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Scalloped Potato Roll with Beef, Spinach, and Cheese Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This savory Scalloped Potato Roll features layers of thinly sliced baked potatoes, a flavorful ground beef and tomato filling, and a creamy spinach and ricotta mixture, all rolled together and baked to golden perfection. A deliciously hearty and comforting dish perfect for family dinners.
Ingredients
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 later the rolled dish.
- Slice the Potatoes: Using a sharp knife or mandoline, carefully slice the peeled potatoes into ⅛-inch (3 mm) thick slices for even baking and rolling.
- Prepare the Potato Base: Line a baking sheet with parchment paper and sprinkle half of the grated Parmesan cheese evenly over it. Arrange the potato slices over the Parmesan, overlapping them vertically and horizontally to form a tight sheet. Sprinkle the remaining Parmesan cheese over the top and season with 1 teaspoon of salt. Bake for 30 minutes until the potatoes are golden and slightly crispy.
- Prepare the Beef Filling: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 15 minutes until caramelized. Add the ground beef, breaking it up as it cooks. Stir in the drained diced tomatoes, 3 tablespoons of chopped parsley, paprika, remaining 1 teaspoon salt, and black pepper. Cook until the beef is thoroughly browned and cooked through. 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. Season with 1 teaspoon salt and add minced garlic, stirring to combine. Transfer the cooked spinach mixture into a bowl, then mix in the ricotta cheese thoroughly. Set aside.
- Assemble the Potato Roll: Once the baked potato sheet has cooled slightly, spread the spinach and ricotta mixture evenly over the potato base, followed by spreading the beef filling on top. Finally, sprinkle the shredded mozzarella cheese evenly over the beef layer.
- Roll the Potato Sheet: Using the parchment paper lining, carefully roll up the potato sheet tightly, making sure the filling stays inside and forms a cylindrical shape.
- Bake the Potato Roll: Place the rolled potato back onto the baking sheet and bake in the preheated oven for an additional 15 minutes, allowing the cheese to melt and the roll to heat through.
- Garnish and Serve: Remove the roll from the oven, sprinkle with the remaining chopped parsley for a fresh finish. Slice into portions and serve immediately while warm.
Notes
- Use a mandoline for evenly thin potato slices to ensure even cooking and easy rolling.
- Make sure to drain the diced tomatoes well to avoid excess moisture in the beef filling.
- The potato sheet should be slightly cooled before rolling to prevent tearing.
- This dish can be prepared ahead by assembling the roll and refrigerating before the final bake.
- For a vegetarian version, replace ground beef with cooked lentils or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
