Ingredient: ground meat OR (175 gm beef, 90 gm veal, 85 gm pork)

I guess this meal could be classed as making the most of a traditional comfort food. Scalloped potatoes seem to feed both stomach and soul. Maybe that comes from so many of us having childhood memories of this dish. It seems most of the recipes now contain cheese. From what I remember, it was basically thin sliced potatoes and onions placed in a baking dish alternated with flour, butter, hot milk, salt & pepper and topped with buttered bread crumbs. It tasted so creamy and good!

Meatloaf and scalloped potatoes seem to be synonymous with each other. When I saw this recipe for scalloped potato roll on the internet, I felt it certainly kicked the two up a notch. You can use whatever ground meat that you prefer. I like a combo of beef, veal and pork. Beef is necessary for texture as well as flavor, veal contains a high level of gelatin keeping meat tender and the pork adds flavor. Just a little side note for what its worth — if you only have ground beef on hand, add half a teaspoon of unflavored powdered gelatin to 454 gm. The gelatin will act much like veal, keeping the texture softer and moister.

This meal looks like a lot of work but it really isn’t. The combo of roasted potatoes, ground meat, three cheeses and spinach or chard is excellent.

Print Recipe

Scalloped Potato Roll

Votes: 6
Rating: 4.5
You:

Rate this recipe!

Course

Main Dish

Cuisine

American, European

Servings

MetricUS Imperial

Ingredients

• 4-6 potatoes, peeled
• 220 grams parmesan cheese, grated DIVIDED
• 3 tsp salt
• 4 Tbsp olive oil, divided
• 1 large onion, diced
• 350 grams ground meat OR (175 gm beef, 90 gm veal, 85 gm pork)
• 410 ml canned, diced tomatoes
• 4 Tbsp fresh parsley, DIVIDED
• 1 tsp Paprika
• 1/2 tsp pepper
• 240 grams spinach or chard
• 2 cloves garlic,minced
• 250 grams ricotta cheese
• 100 grams mozzarella cheese, grated

Course Main Dish Cuisine American, European Servings MetricUS Imperial Ingredients 4-6 potatoes, peeled 220 grams parmesan cheese, grated DIVIDED 3 tsp salt 4 Tbsp olive oil, divided 1 large onion, diced 350 grams ground meat OR (175 gm beef, 90 gm veal, 85 gm pork) 410 ml canned, diced tomatoes 4 Tbsp fresh parsley, DIVIDED 1 tsp Paprika 1/2 tsp pepper 240 grams spinach or chard 2 cloves garlic,minced 250 grams ricotta cheese 100 grams mozzarella cheese, grated

Votes: 6 Rating: 4.5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F. Line a 11 X 7-inch baking sheet with parchment paper. Sprinkle half of the Parmesan cheese evenly over parchment. Peel & slice potatoes 1/8-inch thick. Rinse & pat dry on paper towels. 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 the rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake 30 minutes, until golden. The potatoes should be slightly crispy & flexible .
2. In a saucepan, heat 2 Tbsp of olive oil & saute onions until caramelized, about 15 minutes. Add ground meat, scramble fry with onions. Mix in tomatoes, 3 Tbsp parsley, paprika, 1 tsp salt & 1/2 tsp pepper. Stir, cooking until meat is browned & cooked through. Remove from heat & place in a bowl.
3. Add 2 Tbsp of olive oil to the saucepan. Add spinach (or chard); cook until wilted. Add 1 tsp of salt & the garlic; stir to combine then remove from heat. Combine ricotta with spinach mixture & spread evenly over potato 'sheet' followed by the meat mixture & then topping all with the mozzarella.
4. Take one end of the potato sheet, holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends. Once the filled potato sheet is completely rolled, arrange it in the center of the parchment on the baking sheet & bake for about 15 minutes. Sprinkle with remaining parsley & a bit more cheese if you wish.