OK, how cool is this entrée? I came across this intriguing Scalloped Potato Roll posting on Facebook and was captivated by the video. I love a challenge and the technique was unusual enough that I knew I had to attempt it. Mind you, it’s not an easy one-two-three type of recipe, so you’ll need a little time and patience. I’ve provided a step-by-step pictorial at the end that should help you with the process.
Keep in mind this puppy is BIG! The yield is about eight or nine, 2-inch-thick hearty slices, each more filling than you might think. We both agreed the entrée was akin to a mammoth lasagna roll, but with potatoes instead of pasta. To complement and round out the meal, we served a side salad with the surplus spinach. With so much roll leftover, we refrigerated half of the remains and froze the extra portion for a future meal.
If you have some leftover small potato slices, oil a small cast iron skillet, layer the potatoes in an overlapping circular fashion. Sprinkle with salt and pepper and top with a few tablespoons of grated parm. Cook in the 350 degree oven for 25-30 minutes, until lightly browned (you can cook at the same time as the sheet pan). Let cool, remove from skillet, put on a small plate and eat immediately or cover with plastic wrap/foil and refrigerate until ready to use. Reheat in a microwave and perhaps serve with a weekend breakfast.
I know, I know, it’s not necessarily diet-friendly, but you only need a small slice to satisfy; and it is loaded with some healthy veggies like onion, spinach, garlic and tomatoes. Wouldn’t it make a great contribution to a pot-luck party or an Open House event? In which case I’d make the slices thinner. And the Superbowl is right around the corner… just sayin’…
Following the directions is my step-by-step pictorial.
Scalloped Potato Roll
- 6 medium Yukon potatoes, peeled
- 2 cups grated parmesan cheese, divided
- 3 teaspoons salt, divided
- 4 tablespoons olive oil, divided
- 1 sweet onion, diced
- 1 lb lean ground beef or turkey
- 14 ½ oz diced tomato, 1 can, drained
- 4 tablespoons fresh parsley, chopped, divided
- ½ teaspoon pepper
- 1 tsp. paprika
- 6 cups baby spinach
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup mozzarella, shredded
- Preheat oven to 350˚F.
- Using a knife or mandolin cut the potatoes into slices 1/8-inch thick.
- On a parchment paper-lined large rimmed baking sheet, sprinkle half (1 cup) of the Parmesan cheese and spread until it is evenly covering the parchment paper.
- 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.
- Sprinkle the 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.
- 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 beef/turkey, break up with wooden spoon and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and ½ teaspoon pepper. Stir, cooking until the meat is browned and cooked through. Remove from heat.
- 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.
- In a bowl combine the spinach mixture and the ricotta.
- Evenly spread the spinach mixture over the cooked potato sheet.
- Evenly spread the meat mixture over the spinach. Sprinkle mozzarella over the top.
- Take one end of the potato sheet holding the parchment paper and begin rolling upward, making sure the ingredients are not coming out the ends.
- Once it is completely rolled, place the potato roll on the parchment paper and bake for 15 minutes.
- Sprinkle with parsley for garnish. Slice and serve immediately.
Slice the potatoes 1/8″ thick on a mandolin for best results.
Spread one cup of grated parm over parchment before potatoes.
Layer the slices so each potato is overlapping the previous potato quite a bit both vertically and horizontally. This is important so that the potatoes stay together when rolling.
Sprinkle the remaining parm over the potatoes and put in oven.
After the potatoes are a light golden brown, remove from oven and let cool for about 10-15 minutes.
While potatoes are cooking, sauté the spinach and garlic.
Add cooked spinach to ricotta and mix together.
Dollop out the ricotta mixture…
…then spread it evenly over the potatoes.
Next, spread the meat and tomato mixture over the ricotta layer. (Our ground beef weighed in at 1/3 pound more than the recipe called for.)
After layering on 1 cup of shredded mozzarella, take one end of the potato sheet holding the parchment paper and begin rolling upward.
Once it is completely rolled, place the potato roll on the parchment paper and bake for 15 minutes.
Position the roll on a platter and garnish with chopped parsley.
Slice into 2″ wide pieces and serve immediately. It tasted just as good reheated for leftovers.
You can check out the video below.
Video and recipe found on tasty.co by Julie Klink