You’ve seen those videos that pop up on your Facebook feed, right? The finished dish looks so amazing but they sometimes seem to be a bit intimidating. My friend recently tagged me on this one …wondering if I may be interested in trying it out for my blog. So glad she did.
I did find that there were some specifics lacking in the listed ingredients and preparation instructions. I added some more details for you based on my personal experience. If you click on the link to the original recipe found on Tasty.com, you can watch a two-minute video. It can be very helpful.
There are a few steps with this one but believe me …it’s worth your time. Let me give you a general idea of how this works. The very thin slices of potato are baked between layers of grated parmesan cheese on a parchment paper lined baking sheet. The parchment paper is very important …don’t skip that step! The flavorful layers are then spread on the tray of cheesy potatoes and the whole thing gets rolled up jelly-roll style! Sounds crazy and difficult, right? Not if you carefully follow the directions. Since the potatoes are most pliable fresh from the oven, I suggest that you get the spinach layer and the ground beef layer prepared prior to baking the potatoes. That’s how I do it and it works like a charm.
Start by sautéing the chopped onion. Once the onion is cooked, add the ground beef. Break up the beef as you go until it is nicely browned. Add the tomato chunks, most of the chopped parsley, paprika, a teaspoon of salt and the pepper. Stir until well combined and heated through.
While the beef is browning, prepare the spinach in a separate skillet. Once wilted, add the minced garlic along with the remaining teaspoon of salt. That combo is then mixed with the ricotta cheese.
Time to get started on your layer of potatoes. This is where the magic happens. Russet potatoes work very well here. Try to choose potatoes that are similar in size. I use about 20 ounces in total. And, of course, slicing those potatoes on a mandolin is the key to your success. It is so important that they be of uniform thickness. Just be careful …that blade is super sharp!!
Half of the grated parmesan cheese is sprinkled evenly onto the parchment lined 10-inch by 15-inch baking sheet …the pan size matters on this one so that you’re sure of the placement of the potato slices. The thin slices of potatoes are then carefully placed over the cheese being sure to overlap the slices as you go. Both vertically and horizontally. The rest of the grated parmesan is then sprinkled on top of the potatoes. The cheese becomes the “glue” that holds the layer together after baking.
While the potatoes are fresh from the oven, spread the spinach mixture over the entire surface. Next, you’ll add the beef mixture so that it evenly covers the previous layer. The shredded mozzarella cheese is then sprinkled on top.
Now we’re ready for the fun part. Grab one narrow end of the potato sheet by lifting it with the parchment paper. Begin rolling upward, keeping the roll fairly tight …releasing the paper as you go. Once the roll is complete, flip it around on the papered tray with the seam side down.
After a few more minutes in the oven, your amazing creation is ready. Get ready for a flavor explosion. Your family will think you’re a rock star.
scalloped potato roll
Recipe from Tasty
Like a delicious lasagna roll without the pasta.
- 4 tablespoons olive oil, divided
- 1 sweet onion, diced (about 10 ounces)
- 16 ounces lean ground beef
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 4 tablespoons chopped fresh parsley, divided
- 1 teaspoon paprika
- 2 teaspoons salt, divided
- 1/2 teaspoon ground pepper
- 8 ounces fresh baby spinach
- 2 garlic cloves, minced
- 1 cup ricotta cheese
- 3 to 4 medium russet potatoes, peeled (about 20 ounces)
- 2 cups grated parmesan cheese, divided (8 ounces)
- 1 cup shredded mozzarella cheese (4 ounces)
In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
Add the ground beef, break up and mix with the onion until browned. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is cooked through. Remove from heat.
Meanwhile, in a separate skillet heat the remaining 2 tablespoons of olive oil over medium heat. Add the spinach and cook until wilted. Add the remaining 1 teaspoon of salt and the minced garlic. Stir to combine. Remove from heat. In a bowl, combine the spinach mixture and the ricotta. Set aside.
Preheat oven to 350˚F. Line a 10" by 15" rimmed cookie sheet with parchment paper.
Using a knife or mandolin, cut the potatoes into slices ⅛-inch (3 mm) thick.
On the prepared baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
Place the potatoes over the parmesan so that each potato is overlapping the previous potato, both vertically and horizontally. Continue until the entire pan is covered with potatoes.
Sprinkle the rest of the Parmesan evenly over the potatoes. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
Evenly spread the spinach mixture over the cooked potato sheet. Then evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
Take one short end of the potato sheet holding the parchment paper. Begin rolling upward, making sure the ingredients are not coming out the ends. As you roll, release the parchment paper.
Once completely rolled, place the potato roll on the parchment paper with the seam side down. Bake for 15 minutes.
Sprinkle with parsley for garnish. Slice and serve immediately.
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