Ingredients
peeled
divided
divided
divided
diced
1 can, drained
chopped, divided
minced
Scalloped Potato Roll Recipe by Tasty
tasty.co (Julie Klink)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 8 | 45 min | 60 min | 105 min | 3 |
You'll never think of potatoes the same way after making this dish! Thinly sliced potatoes form a sheet to encase a savory beef and tomato mixture. A perfect side or main dish to impress your friends.
lunch
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Parchment paper-lined baking sheet
Knife
Bowl
Mandolin
Skillet
Oven
Instructions
Preheat oven to 350˚F (180˚C).
Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
6 Potatoes peeled
On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
2 cups Grated Parmesan Cheese divided
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.
6 Potatoes peeled2 cups Grated Parmesan Cheese divided
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.
2 cups Grated Parmesan Cheese divided3 teaspoons Salt divided
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.
4 tablespoons Olive Oil divided1 Sweet Onion diced
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.
3 teaspoons Salt divided1 lb Ground Beef 14.5 oz Diced Tomato 1 can, drained4 tablespoons Fresh Parsley chopped, divided1 teaspoon Paprika 0.5 teaspoon Pepper
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.
3 teaspoons Salt divided4 tablespoons Olive Oil divided6 cups Spinach 2 cloves Garlic minced
In a bowl combine the spinach mixture and the ricotta. Set aside.
6 cups Spinach 1 cup Ricotta Cheese
Evenly spread the spinach mixture over the cooked potato sheet.
6 cups Spinach
Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
1 lb Ground Beef 1 cup Shredded Mozzarella Cheese
Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
Once the 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.
4 tablespoons Fresh Parsley chopped, divided
Enjoy!
Scalloped Potato Roll Recipe by Tasty
tasty.co (Julie Klink)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 8 | 45 min | 60 min | 105 min | 3 |
You'll never think of potatoes the same way after making this dish! Thinly sliced potatoes form a sheet to encase a savory beef and tomato mixture. A perfect side or main dish to impress your friends.
lunch
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Parchment paper-lined baking sheet
Knife
Bowl
Mandolin
Skillet
Oven
Ingredients
peeled
divided
divided
divided
diced
1 can, drained
chopped, divided
minced
Instructions
Preheat oven to 350˚F (180˚C).
Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
6 Potatoes peeled
On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
2 cups Grated Parmesan Cheese divided
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.
6 Potatoes peeled2 cups Grated Parmesan Cheese divided
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.
2 cups Grated Parmesan Cheese divided3 teaspoons Salt divided
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.
4 tablespoons Olive Oil divided1 Sweet Onion diced
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.
3 teaspoons Salt divided1 lb Ground Beef 14.5 oz Diced Tomato 1 can, drained4 tablespoons Fresh Parsley chopped, divided1 teaspoon Paprika 0.5 teaspoon Pepper
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.
3 teaspoons Salt divided4 tablespoons Olive Oil divided6 cups Spinach 2 cloves Garlic minced
In a bowl combine the spinach mixture and the ricotta. Set aside.
6 cups Spinach 1 cup Ricotta Cheese
Evenly spread the spinach mixture over the cooked potato sheet.
6 cups Spinach
Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
1 lb Ground Beef 1 cup Shredded Mozzarella Cheese
Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
Once the 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.
4 tablespoons Fresh Parsley chopped, divided
Enjoy!