Scalloped Potato Roll

Directions

• Step 1 Preheat oven to 350 degrees F.
• Step 2 Using a knife or mandolin cut the potatoes into slices 1/8 inch thick.
• Step 3 On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
• Step 4 Place the potatoes over the Parmesan so each potato is overlapping the previous potato both vertically and horizontally.
• Step 5 Continue until the entire pan is filled with potatoes.
• Step 6 Sprinkle the rest of the Parmesan evenly over the potatoes.
• Step 7 Season with 1 teaspoon of salt.
• Step 8 Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
• Step 9 In a skillet heat 2 tablespoons of olive oil over medium heat.
• Step 10 Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
• Step 11 Add the beef, break up and mix with the onion until cooked.
• Step 12 Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper.
• Step 13 Stir, cooking until the beef is browned and cooked through.
• Step 14 Remove from heat.
• Step 15 In a skillet heat 2 tablespoons of olive oil over medium heat.
• Step 16 Add the spinach, cook until wilted.
• Step 17 Add 1 teaspoon of salt and the garlic.
• Step 18 Stir to combine.
• Step 19 Remove from heat.
• Step 20 In a bowl combine the spinach mixture and the ricotta.
• Step 21 Set aside.
• Step 22 Evenly spread the spinach mixture over the cooked potato sheet.
• Step 23 Evenly spread the beef mixture over the spinach.
• Step 24 Sprinkle mozzarella over the beef.
• Step 25 Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
• Step 26 Once it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
• Step 27 Sprinkle with parsley for garnish.
• Step 28 Slice and serve.