Scalloped Potato Roll Recipe
Ingredients for 8 servings 6 potatoes, peeled 2 cups grated parmesan cheese (220 g), divided 3 teaspoons salt, divided 4 tablespoons olive oil, divided 1 sweet onion, diced 1 lb ground beef (455 g) 14 ½ oz diced tomato (410 g), 1 can, drained 4 tablespoons fresh parsley, chopped, divided 1 teaspoon paprika (2 g) ½ teaspoon pepper 6 cups spinach (240 g) 2 cloves garlic, minced 1 cup ricotta cheese (250 g) 1 cup shredded mozzarella cheese (100 g) Preparation Preheat oven to 350˚F (180˚C). Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) 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 so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until ...
