Scalloped Potato Roll

Scalloped Potato Roll


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 drain
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)

fruit salad


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.

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