Cooking Potatoes 100 Different Ways Ep 23: Scalloped Potato Roll

By Tasty · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. Slice the peeled potatoes ⅛ inch (3 mm) thick with a knife or mandolin.
3. Sprinkle half the Parmesan over a parchment-lined baking sheet and spread it to cover the paper evenly.
4. Overlap the potato slices over the Parmesan, both vertically and horizontally, until the whole pan is covered.
5. Sprinkle the remaining Parmesan evenly over the potatoes and season with 1 teaspoon salt. Bake for 30 minutes, until golden and flexible and slightly crispy.
6. Heat 2 tablespoons olive oil in a skillet over medium heat. When it shimmers, add the diced onion and cook until caramelized, about 15 minutes.
7. Add the ground beef and break it up, cooking until no longer pink. Stir in the drained tomatoes, 3 tablespoons parsley, paprika, 1 teaspoon salt and pepper. Cook until the beef is browned and cooked through, then remove from heat.
8. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the spinach and cook until wilted. Add 1 teaspoon salt and the garlic, stir, then remove from heat.
9. In a bowl, combine the spinach mixture with the ricotta.
10. Spread the spinach mixture evenly over the baked potato sheet. Spread the beef mixture over the spinach and sprinkle the mozzarella on top.
11. Starting from one end and holding the parchment, roll the potato sheet upward, keeping the filling from escaping at the ends.
12. Place the roll on the parchment and bake for 15 minutes. Sprinkle with the remaining parsley, slice and serve immediately.

Summarized from Tasty's video. Watch it for the details.

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