Scalloped Potato Roll


Scalloped Potato Roll

Fortified potato rolls are a delicious type of typical french fries. These unique potatoes look very elegant and taste amazing.

If you are looking to increase the presentation of your meal, this dish will be perfect for you. One of the great things about this dish is that although it looks elegant and difficult to prepare, if you follow these instructions below that walk you through the step-by-step process, it is a quick and easy dish to prepare!

To give you an idea of ​​how to make a baked potato roll, we’ll start with a high-level overview of the general process. There are two main parts to these potato rolls.

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These two parts are the base of the potato, and the other is the filling for the rolls. Please keep in mind as we go through this, that there is more than one way to fill your potato roll, we’re going to cover one, and then give you some other ideas on how to fill your potato roll later. Every way tastes amazing!

I love this recipe! Gently spray the parchment paper. The pictures show all the way to the edge with your shims but I stopped about 3 inches away and rolled better! You can change the internal components too

Cut the potatoes into thin slices so that you can bend them without picking them up. This is the ideal thickness. Make sure the first layer of parmesan completely covers the paper.

The potatoes wouldn’t stay together if they weren’t. Allow the meat mixture to dry for 10 minutes before brushing it. This meal is basically a rolled casserole.

Ingredients :

• 6 potatoes, peele

• 2 cups grated parmesan cheese(220 g), divided

• 3 teaspoons salt, divided

• 4 tablespoons olive oil, divided

• 1 sweet onion, diced

• 1 lb ground beef(455 g)

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• 14 ½ oz diced tomato(410 g), 1 can, drained

• 4 tablespoons fresh parsley, chopped, divided

• 1 teaspoon paprika(2 g)

• ½ teaspoon pepper

• 6 cups spinach(240 g)

• 2 cloves garlic, minced

• 1 cup ricotta cheese(250 g)

• 1 cup shredded mozzarella cheese(100 g)

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.

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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.

In a bowl combine the spinach mixture and the ricotta. Set aside.

Evenly spread the spinach mixture over the cooked potato sheet.

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Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.

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 it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.

Sprinkle with parsley for garnish. Slice and serve immediately.

➤That’s it, all you have to do is Enjoy !

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