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SCALLOPED POTATO ROLL YUMMY


ingredients

5 potatoes peeled
3 cups grated parmesan cheese divided
4 teaspoons salt divided
3 tablespoons olive oil divided
1 sweet onion diced
1 lb ground beef
15 ½ oz diced tomato 1 can drained
3 tablespoons fresh parsley chopped divided
1 teaspoon paprika
½ teaspoon pepper
5 cups spinach
3 cloves garlic minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

preparation

preheat oven to 340˚F - 160˚C-
cut the potatoes into slices ⅛-inch  - 5 mm - thick
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
sprinkle to rest of the parmesan evenly over the potatoes season with 1 teaspoon of salt bake for 35 minutes until golden and the potatoes are flexible and slightly crispy
In a skillet heat 3 tablespoons of olive oil over medium heat once the oil begins to shimmer add the onions and cook until caramelized about 20 minutes
add the beef break up and mix with the onion until cooked mix in the tomatoes 4 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 3 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
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 20 minutes
sprinkle with parsley for garnish slice and serve immediately

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