Name: beef-stuffed scalloped potato roll
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 4 tablespoons olive oil, divided; 1 sweet onion, diced ((about 10 ounces)); 16 ounces lean ground beef; 1 (14 1/2 ounce) can diced tomatoes, drained; 4 tablespoons chopped fresh parsley, divided; 1 teaspoon paprika; 2 teaspoons salt, divided; 1/2 teaspoon ground pepper; 8 ounces fresh baby spinach; 2 garlic cloves, minced; 1 cup ricotta cheese; 3 to 4 medium russet potatoes, peeled ((about 20 ounces)); 2 cups grated parmesan cheese, divided ((8 ounces)); 1 cup shredded mozzarella cheese ((4 ounces))

You’ve seen those videos that pop up on your Facebook feed, right? The finished Scalloped Potato Roll looks so amazing but they sometimes seem to be a bit intimidating. My friend recently tagged me on this one …wondering if I may be interested in trying it out for my blog. So glad she did.

I did find that there were some specifics lacking in the listed ingredients and preparation instructions. I added some more details for you based on my personal experience. If you click on the link to the original recipe found on Tasty.com, you can watch a two-minute video. It can be very helpful.

Totally worth the effort…

There are a few steps required with making this scalloped potato roll but believe me …it’s worth your time. Let me give you a general idea of how this works. The very thin slices of potato are baked between layers of grated parmesan cheese on a parchment paper lined baking sheet. The parchment paper is very important …don’t skip that step!

The flavorful layers are then spread on the tray of cheesy potatoes and the whole thing gets rolled up jelly-roll style! Sounds crazy and difficult, right?

Not if you carefully follow the directions. Since the potatoes are most pliable fresh from the oven, I suggest that you get the spinach layer and the ground beef layer prepared prior to baking the potatoes.

That’s how I do it and it works like a charm.

Let’s work on the flavorful filling for your Scalloped Potato Roll…

In a skillet heat 2 tablespoons of olive oil over medium heat.
Once the oil begins to shimmer, add the onions.
Cook until caramelized, about 15 minutes.
Add the ground beef, break up and mix with the onion until browned.

Mix in the tomatoes, 3 tablespoons parsley, paprika, teaspoon of salt & pepper.
Stir, cooking until the beef is cooked through.
Remove from heat.

Meanwhile, in a separate skillet heat the remaining 2 tablespoons of olive oil over medium heat.
Add the spinach and cook until wilted.
Add the remaining teaspoon of salt and minced garlic.
Stir to combine.

Remove from the heat.
In a bowl, combine the spinach mixture with the ricotta cheese.
Set aside.

Time to work on the base of your scalloped potato roll…

This really is where the magic happens. Russet potatoes work very well here. Try to choose potatoes that are similar in size. I use about 20 ounces in total.

And, of course, slicing those potatoes on a mandolin is the key to your success. It is so important that they be of uniform thickness. Please be careful …that blade is super sharp!!

Preheat oven to 350˚F.
Line a 10″ by 15″ rimmed cookie sheet with parchment paper.
Using a knife or mandolin, cut the potatoes into slices ⅛-inch (3 mm) thick.

Half of the grated parmesan cheese is sprinkled evenly onto the parchment lined 10-inch by 15-inch baking sheet …the pan size matters on this one so that you’re sure of the placement of the potato slices.

On the prepared baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
The cheese becomes the “glue” that holds the layer together after baking.
Place the potatoes over the parmesan so that each potato is overlapping the previous potato, both vertically and horizontally.
Continue until the entire pan is covered with potatoes.
Sprinkle the rest of the Parmesan evenly over the potatoes.

Bake for 30 minutes until golden.
The potatoes are flexible and slightly crispy.

Work quickly while the potatoes are still hot…

Evenly spread the spinach mixture over the cooked potato sheet.
Then evenly spread the beef mixture over the spinach.
Sprinkle mozzarella over the beef.

Now we’re ready for the fun part…

Take one short end of the potato sheet holding the parchment paper.
Begin rolling upward, making sure the ingredients are not coming out the ends.
As you roll, release the parchment paper.
Once the roll is complete, flip it around on the papered tray with the seam side down.

Bake for 15 minutes.
Sprinkle with parsley for garnish.
Slice and serve immediately.

After a few more minutes in the oven, your amazing Scalloped Potato Roll is ready. Get ready for a flavor explosion.

Delicious on its own but you may want to offer some sort of dipping sauce on the side with each slice.

In my household, our go-to sauce is marinara on this one.
Or some of my Smoked Red Pepper Sauce.
Then there’s always our Creamy Horseradish Sauce.
Another possibility would be a dollop of sour cream.

4.6 from 5 votes

beef-stuffed scalloped potato roll

Recipe from Tasty

Like a delicious lasagna roll without the pasta.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 6 to 8

Author Rosemary Stelmach

Ingredients

4 tablespoons olive oil, divided
1 sweet onion, diced (about 10 ounces)
16 ounces lean ground beef
1 (14 1/2 ounce) can diced tomatoes, drained
4 tablespoons chopped fresh parsley, divided
1 teaspoon paprika
2 teaspoons salt, divided
1/2 teaspoon ground pepper
8 ounces fresh baby spinach
2 garlic cloves, minced
1 cup ricotta cheese
3 to 4 medium russet potatoes, peeled (about 20 ounces)
2 cups grated parmesan cheese, divided (8 ounces)
1 cup shredded mozzarella cheese (4 ounces)

Instructions

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.
Add the ground beef, break up and mix with the onion until browned. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is cooked through. Remove from heat.
Meanwhile, in a separate skillet heat the remaining 2 tablespoons of olive oil over medium heat. Add the spinach and cook until wilted. Add the remaining 1 teaspoon of salt and the minced garlic. Stir to combine. Remove from heat. In a bowl, combine the spinach mixture and the ricotta. Set aside.
Preheat oven to 350˚F. Line a 10" by 15" rimmed cookie sheet with parchment paper.
Using a knife or mandolin, cut the potatoes into slices ⅛-inch (3 mm) thick.
On the prepared baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
Place the potatoes over the parmesan so that each potato is overlapping the previous potato, both vertically and horizontally. Continue until the entire pan is covered with potatoes.
Sprinkle the rest of the Parmesan evenly over the potatoes. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
Evenly spread the spinach mixture over the cooked potato sheet. Then evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
Take one short end of the potato sheet holding the parchment paper. Begin rolling upward, making sure the ingredients are not coming out the ends. As you roll, release the parchment paper.
Once completely rolled, place the potato roll on the parchment paper with the seam side down. Bake for 15 minutes.
Sprinkle with parsley for garnish. Slice and serve immediately.

Recipe Notes

1. The potatoes must be cut into very thin slices and they must be uniform. Russet potatoes are the recommended variety.

2. The Parmesan cheese is the key to holding the layer of rolled potatoes together. Be sure to use enough cheese, even a bit extra if you like.

3. Have all of the filling ingredients prepared prior to removing the potatoes from the oven. Immediately, cover the potatoes with the layers of filling. Be sure that it is still quite warm when you begin rolling, you will have the best chance of success in that case.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.