Scalloped Potato Roll

Like a delicious lasagna roll without the pasta. There are a few steps with this one but believe me…it’s worth your time.



Prep Time

22 mins

Cook Time

2:11 hours

Total Time

2:08 hours

4 tablespoon Olive Oil
1 Sweet Onion
16 ounce Lean Ground Beef
1 can Diced Tomatoes
4 tablespoon Fresh Parsley
1 teaspoon Paprika
2 teaspoon Salt
1/2 teaspoon Finely Ground Black Pepper
8 ounce Fresh Baby Spinach
2 clove Garlic
1 cup Ricotta Cheese
3 Russet Potato
2 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
In a skillet heat Olive Oil (2 tablespoon) over medium heat. Once the oil begins to shimmer, add the Sweet Onion (1), and cook until caramelized, about 15 minutes.
Add the Lean Ground Beef (16 ounce), and break up and mix with the onion until browned. Mix in the Diced Tomatoes (1 can), Fresh Parsley (3 tablespoon), Paprika (1 teaspoon), Salt (1 teaspoon), and Finely Ground Black Pepper (1/2 teaspoon). Stir, cooking until the beef is cooked through. Remove from heat.
Meanwhile, in a separate skillet heat the remaining Olive Oil (2 tablespoon) over medium heat. Add the Fresh Baby Spinach (8 ounce) and cook until wilted. Add the remaining Salt (1 teaspoon) and the Garlic (2 clove). Stir to combine, remove from heat. In a bowl, combine the spinach mixture and the Ricotta Cheese (1 cup). Set aside.
Preheat oven to 350 degrees F (180 degrees C). Line a 10x15-inch rimmed cookie sheet with parchment paper.
Using a knife or mandolin, cut the Russet Potato (3) into slices ⅛-inch (3 mm) thick.
On the prepared baking sheet, sprinkle half of the Grated Parmesan Cheese (2 cup) and spread until it is evenly covering the parchment paper. Sprinkle the rest of the parmesan cheese evenly over the potatoes.
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.
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 Shredded Mozzarella Cheese (1 cup) 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 remaining Fresh Parsley (1 tablespoon) for garnish. Slice and serve immediately.