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Servings: 8

Very tasty and best serve with sour cream. Scalloped Potato Roll is the best thing that happened this week. I love this recipe, it is surely a keeper!


6 potatoes, peeled

2 c. grated Parmesan cheese (220 grams), divided

3 tsp salt, divided

4 tbsp olive oil, divided

1 sweet onion, diced

1 pound ground beef (455 grams)

14 ½ ounce diced tomato (410 grams), 1 can drain

4 tbsp fresh parsley, chopped, divided

1 tsp paprika (2 grams)

½ tsp pepper

6 c. spinach (240 grams)

2 cloves garlic, minced

1 c. ricotta cheese (250 grams)

1 c. shredded mozzarella cheese (100 grams)

How to make Scalloped Potato Roll

Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.

Step 2: Cut the potatoes using a knife or mandolin into 1/8” or 3mm slices.

Step 3: Line a baking sheet with parchment paper. In the bottom, sprinkle half of the Parmesan cheese and spread evenly.

Step 4: Over the parmesan, place the potatoes overlapping each other. Repeat until the pan is filled with potatoes.

Step 5: Over the potatoes, evenly sprinkle the remaining Parmesan and season with a tsp salt.


Step 6: Place inside the preheated oven and bake for about 30 minutes or until golden and the potatoes are bendable yet still a bit crispy.

Step 7: Heat 2 tbsp olive oil in a skillet over medium heat. Once hot, cook the onions for about 15 minutes or until caramelized.

Step 8: Add the beef to the skillet, breaking up and stirring until cooked.

Step 9: Stir in the tomatoes, 3 tbsp parsley, paprika, a tsp salt, and pepper. Continue to cook until the beef is browned and completely cooked. Then, remove from the heat.

Step 10: Heat 2 tbsp olive oil in another skillet over medium heat. Add the spinach and cook until wilted. Season with a tsp salt. Stir in the garlic, then remove from the heat.

Step 11: Combine the spinach mixture and the ricotta in a bowl and set aside.

Step 12: Over the cooked potato sheet, spread the spinach mixture evenly.

Step 13: On top of the spinach, evenly spread the beef mixture and sprinkle with mozzarella.

Step 14: Hold the parchment paper, grab one end, and start rolling upward. Ensure that the ingredients stay intact.

Step 15: On the parchment paper, place the potato roll. Bake for about 15 minutes.

Step 16: Remove from the oven and garnish with parsley.

Step 17: Slice and enjoy immediately.

Nutrition Facts:

Calories 519 | Fat 29g | Carbs 28g | Fiber 3g | Sugar 4g | Protein 34g


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