Scalloped Potato Roll – Cook All Recipe

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Scalloped Potato Roll – Cook All Recipe




Scalloped Potato Roll

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.





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