Parmesan Potato Meat Roll-up
This Parmesan Potato Meat Roll-up is something tasty and comforting.
I hope you enjoy and cheers 🥂
Some Notes
Scalloped Potato Layer – Use a knife or mandolin, cut the potatoes into 1/8 inch slices so you achieve an even bake with the Parmesan cheese. On a baking sheet, add parchment paper and a sprinkling of Parmesan cheese. Add those potato slices over lapping each other to form a potato Parmesan blanket. Russet, white or yellow potatoes would work well.
Ricotta Spinach Mixture – I added two large handfuls of spinach. However, you could certainly add more since you’re working with one cup or ricotta cheese. I also used whole milk ricotta, my preference, but part skim would certainly work.
Meat Sauce – Oh the meat sauce, this is something tasty for sure 😋!!! I added white wine to the sauce, if you’d rather go alcohol free, add beef, chicken or vegetable stock.
Building those Layers – Potatoes, Ricotta Spinach, Meat Sauce and Mozzarella!!! I went right to the edge, as you’ll see in the video, however, I would suggest leaving some space on the ends to help with the rolling because those layers do spread throughout the rolling 👍.
Rolling – This part was challenging and no matter how sloppy the roll is, it will be tasty. Roll as tight and evenly as you can.
Baking – I baked for 30 minutes and I also boiled for an additional 5-10 minutes to add some color to the potatoes.
Parmesan Potato Meat Roll-up
Ingredients
- 1 cup mozzarella cheese, grated
Scalloped Potato Layer
- 4 medium sized potatoes, peeled and using a knife or mandolin cut the potatoes into slices ⅛-inch thick.
- 2 cups grated Parmesan or Parmigiano-Reggiano
- salt & pepper, for seasoning
Ricotta Spinach Mixture
- 1 drizzle EVOO
- 2 large handfuls fresh spinach
- 2 cloves garlic, smashed and chopped
- 1 cup ricotta cheese
- salt & pepper, for seasoning
Meat Sauce
- 1 drizzle EVOO
- 1 medium white onion, diced
- 1 lb ground beef
- 2 cloves garlic, smashed and chopped
- 1 cup tomato sauce
- ½ cup white wine
- ½ cup fresh parsley, chopped
- salt & pepper, for seasoning
Instructions
- Begin by preheating the oven to 350 degrees.
Scalloped Potato Layer
- Using a knife or mandolin cut the potatoes into slices ⅛-inch 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 cheese so each potato is overlapping the previous potato both vertically and horizontally. Continue until the baking sheet is filled with potatoes.
- Sprinkle the rest of the Parmesan cheese evenly over the potatoes. Season with salt & pepper.
- Bake for 30 minutes or until golden brown making sure to keep the potatoes flexible and slightly crispy.
Ricotta Spinach Mixture
- In a skillet, heat a drizzle of EVOO over medium heat.
- Add the spinach and cook until wilted, season with salt & pepper.
- Add the garlic and stir to combine. Remove from heat.
- In a bowl combine the spinach mixture with the ricotta cheese and set aside.
Meat Sauce
- In a skillet, heat a drizzle of EVOO over medium heat. Once the oil is warmed, add the onions and season with salt & pepper and cook until caramelized, ~10 minutes.
- Add the ground beef and allow the ground beef to get a char on the bottom. Once the ground beef is browned on the bottom, break up the beef and mix with the onions until cooked.
- Add garlic and cook with the onions and ground beef until fragrant.
- Mix in the tomato sauce and white wine and allow the sauce to reduce slightly, ~5 minutes.
- Finish with fresh parsley and season with salt & pepper. Remove from heat.
Creating and Baking the Parmesan Potato Meat Roll
- Evenly spread the ricotta spinach mixture over the cooked potato sheet.
- Evenly spread the meat sauce over the ricotta spinach mixture.
- Sprinkle 1 cup of mozzarella cheese over the meat sauce.
- Take one end of the potato sheet holding the parchment paper and begin rolling upward (see video) making sure to roll tightly and make sure the ingredients stay inside the roll.
- Once rolled up, place the roll in the center of the baking sheet and bake for 30 minutes. Boil for an additional 5-10 minutes to give the potatoes more color.
- Allow to cool and set before slicing.
- Serve with a salad, enjoy and cheers 🥂
