Stuffed Scalloped Potato Roll
Special occasions call for special dinners.
It was always a special night when Mom made scalloped potatoes, with the thin slices of potato swimming in a creamy sauce filled with cheese and a bit of black pepper. Now that I’m a grown up I love making this recipe when I have the time. When I saw that it’s possible to effectively make a scalloped potato “crust” I knew this recipe for stuffed scalloped potato roll was going to be utterly delicious- and I was not disappointed despite my high expectations!
The base layer for this recipe is some parmesan cheese, then add your thinly-sliced potatoes, then some more parmesan. You lay this out on a parchment-lined baking sheet and then bake it until it’s golden brown.
You can use a mandoline, but I have found that cutting the potatoes thinly with a sharp knife is actually far easier for me personally.
Before the crust completely cools you spread on a layer of spinach and ricotta cheese, then a layer of cooked ground beef with tomatoes, then a final layer of mozzarella cheese.
Using the parchment paper as a rolling aid roll the whole thing until you end up with a loaf or log shape. Then bake it again to melt the mozzarella and you end up with a stunning main dish that’s not inly impressive visually- it’s truly mouthwateringly delicious.
I love that this roll has so many different flavors in one dish, but they all come together with the familiar flavor of scalloped potatoes. Despite only a few ingredients in the crust layer it really does taste just like scalloped potatoes. This show-stopper main is perfect for special dinners, as well as any night you just want an incredibly tasty meal.
Stuffed Scalloped Potato Roll
Allergens: Milk
Diet: Gluten-Free
For the potato layer:
- 4-5 small Yukon Gold potatoes, peeled
- 3 cups grated parmesan cheese, divided
- 1 teaspoon salt
For the filling:
- 2 teaspoons salt, divided
- 4 tablespoons vegetable oil, divided
- 1 onion, diced
- 1 lb ground beef
- 1 (14 oz) can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 5 oz fresh spinach
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 2 tablespoons freshly chopped parsley
- 1 cup shredded mozzarella cheese
For the potato layer:
- Preheat oven to 350 F˚. Use a mandoline to cut potatoes into 1/8" slices or slice thinly with a sharp knife. Spread half parmesan cheese over 10"x13" baking sheet that's been lined with parchment paper.
- Lay potato slices out on top of cheese overlapping each other in a dragonscale pattern. Top with remaining parmesan and salt, then bake for 30 minutes. Set aside to cool slightly.
For the filling:
- Place 2 tablespoons oil in large skillet and heat over medium. Add onions and cook until tender and beginning to brown, about 15 minutes. Add beef and cook until browned, 8-10 minutes. Then add 1 teaspoon salt, canned tomatoes, Italian seasoning, paprika, and pepper. Cook for 2 minutes. Remove from skillet.
- Wipe out pan and then add remaining oil, spinach, garlic and remaining salt. Cook until spinach is wilted. Place spinach in bowl and mix with ricotta cheese and parsley. Spread this over potato layer.
- Top with beef mixture, then finally top with mozzarella. Use parchment paper to roll the whole thing into a swirl or log shape.
- Place on lined baking sheet and bake for 15 minutes or until mozzarella is melted. Cut into slices to serve.
Recipe adapted from Tasty.