Scalloped Potato Roll

Ingredients

• 6 potatoes, peeled
• 2 cups grated parmesan cheese, divided
• 3 teaspoons salt, divided
• 4 tablespoons olive oil, divided
• 1 sweet onion, diced
• 1 lb ground beef
• 14 1/2 oz diced tomato (1 can, drained)
• 4 tablespoons fresh parsley, chopped, divided
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 6 cups spinach
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese

Directions

• Preheat oven to 350F (180C).
• Using a knife or mandolin, cut the potatoes into slices 1/8-inch (3 mm) thick.
• On a parchment-lined baking sheet, sprinkle half of the Parmesan and spread it evenly over the parchment.
• Place the potatoes over the parmesan so each slice overlaps the previous one both vertically and horizontally, until the pan is filled.
• Sprinkle the rest of the Parmesan evenly over the potatoes and season with 1 teaspoon salt.
• Bake 30 minutes, until golden and the potatoes are flexible and slightly crispy.
• In a skillet, heat 2 tablespoons olive oil over medium. Once shimmering, add the onions and cook until caramelized, about 15 minutes.
• Add the beef, breaking it up and mixing with the onion until cooked. Stir in the tomatoes, 3 tablespoons parsley, paprika, 1 teaspoon salt, and pepper. Cook until browned and cooked through, then remove from heat.
• In another skillet, heat 2 tablespoons olive oil over medium. Add the spinach and cook until wilted. Add 1 teaspoon salt and the garlic, stir to combine, and remove from heat.
• In a bowl, combine the spinach mixture with the ricotta.
• Evenly spread the spinach-ricotta mixture over the cooked potato sheet.
• Evenly spread the beef mixture over the spinach, then sprinkle mozzarella over the beef.
• Take one end of the potato sheet, holding the parchment, and roll upward, keeping the filling from coming out the ends.
• Once rolled, place the potato roll on the parchment and bake 15 minutes.
• Sprinkle with parsley to garnish. Slice and serve immediately.

From Tasty on Instagram.