You’ve likely scrolled past those incredibly tempting videos on your social media feed – the ones showcasing a beautifully golden, perfectly rolled Scalloped Potato Roll. It looks utterly amazing, yet the process can sometimes appear a bit daunting. Recently, a friend tagged me in one such video, curious if I’d be interested in attempting it for my blog. And I am so genuinely glad she did! This dish, while requiring a few careful steps, is an absolute triumph and well worth the effort.

After diving into the original Tasty.com recipe and watching their helpful two-minute video, I found there were a few minor details lacking in the listed ingredients and preparation instructions. Based on my personal experience, I’ve added some more specific guidance and insights to ensure your success. This enhanced recipe will guide you through creating a show-stopping dish that combines tender, cheesy potatoes with a rich, savory beef and spinach filling, all rolled up in an impressive, “jelly-roll” style presentation.

The Art of the Scalloped Potato Roll: Totally Worth the Effort

Creating this scalloped potato roll does involve several distinct steps, but I assure you, the impressive outcome is absolutely worth your time and attention. The basic concept is quite ingenious: very thin slices of potato are baked on a parchment paper-lined baking sheet, interleaved with layers of grated Parmesan cheese. This cheese acts as a crucial binder, creating a flexible, cohesive potato “sheet.” The use of parchment paper is paramount here – do not skip this step! It ensures your potato sheet releases easily for rolling.

Once the potato base is baked to perfection, the flavorful fillings are spread evenly across it. Then, the entire creation is carefully rolled up, much like a jelly roll. Sounds a bit wild and perhaps challenging, doesn’t it? It’s not, especially if you follow the directions carefully and prepare your components in advance. The potatoes are most pliable and cooperative immediately after they come out of the oven. To make the assembly process as smooth as possible, I highly recommend having both the spinach layer and the seasoned ground beef mixture fully prepared and ready to spread *before* you even start baking the potatoes. This strategy has consistently worked like a charm for me, ensuring a seamless and successful rolling experience.

Crafting the Flavorful Filling for Your Scalloped Potato Roll

The filling is where a significant amount of the delicious flavor comes from, creating a wonderful contrast to the mild, creamy potatoes. We’ll be making two distinct layers: a rich, savory ground beef mixture and a vibrant, cheesy spinach blend.

Preparing the Savory Ground Beef Layer

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. The oil should begin to shimmer gently, indicating it’s ready for the onions.
• Add the diced onions to the hot oil. Cook them slowly, stirring occasionally, until they become beautifully caramelized and deeply golden brown. This process usually takes about 15 minutes and adds a fantastic sweetness and depth of flavor.
• Once the onions are caramelized, add the lean ground beef to the skillet. Break up the beef with a spoon and mix it thoroughly with the onions. Continue to cook, stirring, until the beef is fully browned and no pink remains.
• Stir in the diced tomatoes (drained), 3 tablespoons of fresh chopped parsley, paprika, 1 teaspoon of salt, and ground pepper. These ingredients will infuse the beef with a delightful aroma and taste.
• Continue to cook for a few more minutes, ensuring all the flavors meld together and the beef is cooked through.
• Remove the skillet from the heat and set aside. This mixture will be one of the flavorful layers inside your potato roll.

Preparing the Creamy Spinach Ricotta Layer

• Meanwhile, in a separate skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
• Add the fresh baby spinach. Cook, stirring gently, until the spinach completely wilts down. This happens surprisingly quickly!
• Add the remaining 1 teaspoon of salt and the minced garlic to the spinach. Stir well to combine, allowing the garlic to become fragrant.
• Remove the skillet from the heat.
• In a medium bowl, combine the cooked spinach mixture with the ricotta cheese. Stir until well integrated. This creates a creamy, herbaceous layer that perfectly complements the robust beef.
• Set this spinach ricotta mixture aside, ready for assembly.

Preparing the Perfect Potato Base: Where the Magic Happens

This stage is truly where the magic of the scalloped potato roll comes to life. Choosing the right potatoes is crucial, and Russet potatoes are highly recommended for their starch content, which helps them hold together beautifully. Aim to select potatoes that are similar in size, as this aids in uniform slicing and cooking. I typically use about 20 ounces (approximately 3-4 medium Russet potatoes) in total for this recipe.

The key to your success in creating a flexible potato sheet lies in slicing those potatoes incredibly thin and uniformly. A mandoline slicer is an invaluable tool for this task, ensuring each slice is an even ⅛-inch (3 mm) thick. This consistent thickness is vital for even cooking and pliability. Please exercise extreme caution when using a mandoline – its blade is incredibly sharp! Always use the safety guard provided.

Baking the Flexible Potato Sheet

• Preheat your oven to 350˚F (175˚C).
• Line a 10″ by 15″ rimmed cookie sheet with parchment paper. This specific pan size is important to ensure proper coverage and ease of rolling. Make sure the parchment paper extends slightly beyond the edges of the pan to help with the rolling process later.
• Carefully peel your russet potatoes. Using either a sharp knife or, preferably, a mandoline, cut the potatoes into uniform ⅛-inch (3 mm) thick slices. Consistency is paramount here.
• Take half of the grated Parmesan cheese and sprinkle it evenly onto the parchment-lined 10-inch by 15-inch baking sheet. Spread the cheese out to cover the entire surface where the potatoes will lie. This cheese layer serves as the “glue” that will hold your delicate potato sheet together after baking.
• Arrange the potato slices over the Parmesan cheese. Each potato slice should overlap the previous one, both vertically and horizontally, much like laying shingles on a roof. Continue this process until the entire baking sheet is covered in a single, continuous layer of overlapping potato slices. Ensure there are no large gaps, as this will weaken your roll.
• Evenly sprinkle the remaining half of the Parmesan cheese over the top of the arranged potato slices. This layer will further contribute to the structure and delicious cheesy crust.
• Bake the potato sheet for 30 minutes, or until it’s beautifully golden brown, flexible, and slightly crispy at the edges. The potatoes should be tender enough to bend without breaking, but firm enough to hold their shape.

Assembling and Rolling Your Scalloped Potato Masterpiece

This is the exciting part! Remember to work quickly while the potatoes are still hot and pliable – this is key for a successful roll. Having your fillings prepped beforehand will make this step smooth and efficient.

Layering the Fillings

• Immediately after removing the potato sheet from the oven, evenly spread the spinach ricotta mixture over the entire surface of the cooked potato sheet. Ensure it reaches all the way to the edges, leaving no bare spots.
• Next, evenly spread the prepared ground beef mixture over the spinach layer. Distribute it as uniformly as possible to ensure every slice of your roll gets a taste of that delicious beef.
• Finally, sprinkle the shredded mozzarella cheese generously over the beef layer. This will add an extra layer of cheesiness and help bind everything together once baked.

The Exciting Roll-Up!

Now, we’re ready for the most exciting and impressive part: rolling your creation! Remember, speed and gentle handling are your friends here.

• Standing at one short end of the baking sheet, carefully grasp the parchment paper beneath the potato sheet.
• Begin rolling upward, away from you, in a steady motion. As you roll, be mindful to keep the ingredients tucked in and prevent them from spilling out the ends.
• Continuously release the parchment paper as you roll, peeling it away from the growing potato spiral. The parchment is there to assist the roll, not to be rolled into the dish itself.
• Once the roll is completely formed, gently flip it over on the parchment-lined tray so that the seam side is facing down. This helps it maintain its shape during the final bake.

Final Bake and Serving

• Bake the rolled potato for an additional 15 minutes. This final bake allows the flavors to meld, the mozzarella to melt into a gooey goodness, and the entire roll to set beautifully.
• Once baked, remove from the oven.
• Sprinkle with the remaining fresh parsley for a vibrant garnish and a touch of fresh flavor.
• Slice and serve immediately! The warm, cheesy, and savory layers are best enjoyed fresh.

Your Amazing Scalloped Potato Roll: Get Ready for a Flavor Explosion

After just a few more minutes in the oven, your incredible Beef & Spinach Stuffed Scalloped Potato Roll is ready to impress! Prepare yourself and your guests for a truly delightful flavor explosion. The tender, cheesy potato exterior gives way to a hearty, savory beef and sweet caramelized onion filling, complemented by the creamy, herbaceous notes of the spinach ricotta and gooey mozzarella. It’s a symphony of textures and tastes in every bite.

Serving Suggestions to Elevate Your Scalloped Potato Roll

While this Beef & Spinach Stuffed Scalloped Potato Roll is absolutely delicious and satisfying on its own, offering a complementary dipping sauce on the side can truly elevate the experience with each slice. Here are some fantastic options:

• Classic Marinara Sauce: In my household, a warm marinara sauce is our go-to choice. Its tangy, tomato-rich flavor beautifully cuts through the richness of the potato and beef.
• Smoked Red Pepper Sauce: For something a bit more adventurous and smoky, try a drizzle of my Smoked Red Pepper Sauce. The subtle heat and depth of flavor are an incredible pairing.
• Creamy Horseradish Sauce: If you love a little kick, our Creamy Horseradish Sauce adds a bright, piquant note that can be surprisingly delicious with this dish.
• A Dollop of Sour Cream: For a simple yet effective option, a fresh dollop of cool sour cream provides a delightful creamy contrast and a touch of tanginess.

4.67 from 6 votes

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Beef & Spinach Stuffed Scalloped Potato Roll

Recipe adapted from Tasty

A delicious, impressive roll featuring tender scalloped potatoes wrapped around a savory beef and creamy spinach ricotta filling – like lasagna without the pasta!

Prep Time
30
minutes

Cook Time
1
hour

Total Time
1
hour
30
minutes

Servings
6
to 8

Author
Rosemary Stelmach

Ingredients

• 4
  tablespoons
  olive oil, divided
• 1
  sweet onion, diced
  (about 10 ounces)
• 16
  ounces
  lean ground beef
• 1
  (14 1/2 ounce) can diced tomatoes, drained
• 4
  tablespoons
  chopped fresh parsley, divided
• 1
  teaspoon
  paprika
• 2
  teaspoons
  salt, divided
• 1/2
  teaspoon
  ground pepper
• 8
  ounces
  fresh baby spinach
• 2
  garlic cloves, minced
• 1
  cup
  ricotta cheese
• 3 to 4 medium russet potatoes, peeled
  (about 20 ounces)
• 2
  cups
  grated parmesan cheese, divided
  (8 ounces)
• 1
  cup
  shredded mozzarella cheese
  (4 ounces)

Instructions

1. In a skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the diced onions and cook until caramelized, about 15 minutes.

2. Add the lean ground beef to the skillet, breaking it up and mixing with the caramelized onion until browned. Stir in the drained diced tomatoes, 3 tablespoons of fresh parsley, paprika, 1 teaspoon of salt, and ground pepper. Continue cooking until the beef is fully cooked through. Remove from heat and set aside.

3. Meanwhile, in a separate skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the fresh baby spinach and cook until wilted. Stir in the remaining 1 teaspoon of salt and the minced garlic. Stir to combine, then remove from heat. In a bowl, combine the cooked spinach mixture with the ricotta cheese. Set aside.

4. Preheat your oven to 350˚F (175˚C). Line a 10″ by 15″ rimmed cookie sheet with parchment paper, ensuring it extends slightly beyond the edges.

5. Peel the russet potatoes. Using a sharp knife or, preferably, a mandoline, cut the potatoes into uniform ⅛-inch (3 mm) thick slices.

6. On the prepared baking sheet, sprinkle half of the grated Parmesan cheese and spread it evenly to cover the parchment paper.

7. Arrange the potato slices over the Parmesan cheese, overlapping each potato slice both vertically and horizontally. Continue until the entire pan is covered with a cohesive layer of potatoes.

8. Evenly sprinkle the remaining Parmesan cheese over the potatoes. Bake for 30 minutes, or until the potato sheet is golden, flexible, and slightly crispy.

9. Immediately after baking, evenly spread the spinach ricotta mixture over the cooked potato sheet. Then, evenly spread the beef mixture over the spinach layer. Finally, sprinkle the shredded mozzarella cheese over the beef.

10. Starting from one short end of the potato sheet, grasp the parchment paper beneath it. Begin rolling upward, carefully and steadily, ensuring the fillings remain tucked inside. As you roll, peel and release the parchment paper.

11. Once completely rolled, gently place the potato roll back on the parchment paper with the seam side down. Bake for an additional 15 minutes.

12. Remove from oven, sprinkle with the remaining fresh parsley for garnish, slice, and serve immediately!

Recipe Notes for Success

1. Precision in Slicing: The success of this roll hinges on how thinly and uniformly your potatoes are sliced. Russet potatoes are ideal for their starch content, which helps them hold their shape. A mandoline slicer is highly recommended for achieving consistent ⅛-inch (3 mm) slices.

2. The Magic of Parmesan: Parmesan cheese is not just for flavor; it’s the primary binder that holds the delicate potato sheet together. Ensure you use a generous amount, spreading it evenly, and don’t hesitate to add a little extra if you prefer a cheesier, more robust crust.

3. Time is of the Essence: To ensure the potato sheet remains pliable and easy to roll, it’s crucial to have all your filling ingredients (beef and spinach ricotta mixtures, mozzarella) fully prepared and ready to go BEFORE the potatoes finish baking. Assemble and roll the potato sheet immediately after taking it out of the oven while it’s still warm and flexible.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.

More Delicious Potato Recipes to Try!

If you’re a potato lover like me, you’ll be happy to know there are countless ways to enjoy this versatile vegetable. While we’re on the subject of amazing potato dishes, here are a few other favorites from my kitchen: