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
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 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
