Scalloped Potato Roll
Scalloped Potato Roll
Ingredients
- 6 potatoes, peeled
- 2 cups (220 g) grated parmesan cheese, divided
- 3 teaspoons salt, divided
- 4 tablespoons olive oil, divided
- 1 sweet onion, diced
- 1 lb (455 g) ground beef
- 14 ½ oz (410 g) diced tomato, 1 can, drained
- 4 tablespoons fresh parsley, chopped, divided
- 1 teaspoon (2 g) paprika
- ½ teaspoon pepper
- 6 cups (240 g) spinach
- 2 cloves garlic, minced
- 1 cup (250 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
Preparation
- Preheat oven to 350˚F (180˚C).
- Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
- On a parchment paper-lined 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 each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
- Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
- 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 beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat
- Get full recipe and instructions, please visit here tasty.
Read more..
