Scalloped Potato Roll
Rolled potatoes stuffed with spinach, ricotta, beef and tomato sauce. If you love comforting "mince and potatoes" style dishes, this Scalloped Potato Roll is for you!
[adrotate group="2"] [adrotate group="4"]- 6 Large Potatoes (peeled and thinly sliced)
- 350g/12.3oz Ground Beef
- 220g/7.7oz Grated Parmesan Cheese (divided)
- 1 Tin 410g/14.5oz Chopped Tomatoes (Polpa)
- 1 Onion (diced)
- 1 Tbsp Tomato Puree (Kunserva)
- 4 Tbsp Fresh Parsley (chopped)
- 1 Tsp Paprika
- 300g/10.5oz Fresh Baby Spinach
- 2 Cloves Garlic (minced)
- 300g/10.5oz Ricotta
- 150g/5.2oz Shredded Mozzarella
Preheat oven 180C/356F.
Line a baking tray with baking paper and sprinkle half the parmesan cheese.
Place the potatoes over the parmesan in a row on the short edge of the tray, overlapping each other and keep going down until you fill all the tray.
Sprinkle the rest of parmesan evenly over the potatoes.
Season with salt and bake for 30 minutes, until golden and potatoes are flexible and slightly crispy.
In a skillet heat 2 Tbsp olive oil. Add the spinach, cook until wilted.
Add some salt and the minced garlic. Stir to combine and remove from heat
Remove from pan and place in a bowl. Leave to cool, then stir in the ricotta and set aside.
To the same pan, add 2 Tbsp olive oil and fry the onion until softened and slightly browned.
Add the minced beef and lightly brown before adding the tomato puree (kunserva), chopped tomatoes, 3 tablespoons parsley, paprika, salt/pepper.
Gently simmer, stirring frequently. The mixture should not have too much liquid.
Evenly spread the spinach/ricotta mixture over the cooked potatoes, not going completely to the edges.
Evenly spread the beef mixture over the spinach.
Sprinkle mozzarella over beef.
Take one end of the potato sheet holding the paper begin rolling upward till the end.
Once it's completely rolled, place the potato roll on the baking paper and bake for 30 minutes.
Sprinkle with parsley for garnish. Slice and serve immediately.
Enjoy!