Home Dinner Easy Scalloped Potato Roll

Easy Scalloped Potato Roll


The very thin pieces of potato are baked between layers of grated parmesan cheese onto a parchment paper lined baking sheet. The parchment paper is quite important…do not skip this step! The yummy layers are then spread in the tray of celery and the entire thing becomes wrapped up jelly-roll style! Sounds crazy and hard, right? Not if you follow the instructions. Since the potatoes are pliable fresh in the oven, I recommend that you have the spinach layer along with the ground beef level ready before baking the potatoes.


for 8 servings

  • 6 potatoes, peeled
  • 2 cups grated parmesan cheese(220 g), divided
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb ground beef(455 g)
  • 14 ½ oz diced tomato(410 g), 1 can, drained
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon paprika(2 g)
  • ½ teaspoon pepper
  • 6 cups spinach(240 g)
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese(250 g)
  • 1 cup shredded mozzarella cheese(100 g)


1 Preheat oven to 350˚F (180˚C).
2 Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
3 On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
4 Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
5 Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
6 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.
7 Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
8 In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
9 In a bowl combine the spinach mixture and the ricotta. Set aside.
10 Evenly spread the spinach mixture over the cooked potato sheet.
11 Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
12 Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
13 Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
14 Sprinkle with parsley for garnish. Slice and serve immediately.
15 Enjoy!

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