When I first saw this recipe video on Tasty, I immediately knew I had to make it! I adore scalloped potatoes, I enjoy anything that is served as a roll, and potatoes are pretty much a food group for me. This dish ended up beautiful, really delicious, and made wonderful leftovers for lunch the next day!
Make sure you slice the potatoes as thin as possible, I would recommend using a mandolin for this. I'm not afraid of having too many kitchen gadgets around, but if you prefer to keep your kitchen minimal I would still say this is a must have tool in any kitchen. There is just no way to get perfect thin slices of potato without it! I have this really reasonable version at home, and have been really happy with it!
This recipe came together really quickly, and ended up being a lot easier than I had anticipated! Be sure to layer your potatoes on top of each other so they form one big sheet, and you will be impressing yourself with dinner in no time! Be sure to share your potato roll success with us on Instagram and Facebook.
Total Time: 35 minutes prep, 40 minutes cook time
- 6 yellow potatoes, peeled
- Olive oil
- 1 white onion, diced
- 2 cloves of garlic, chopped
- 1/2 red pepper, diced
- 1/2 orange pepper, diced
- 4 cups baby spinach, washed and dry
- 1 cup ricotta cheese
- 1 large organic egg
- 1 cup mozzarella cheese, grated
- 1.5 cups parmesan cheese, grated and divided in 2
- 1 can white cannelloni beans or your favorite beans, drained
- 3 Tbsp chopped basil
- Heat your over to 350˚F and line a large baking sheet with parchment paper
- Using a mandolin or a very sharp knife, slice the potatoes into 1/8-inch thick slices.
- Sprinkle 1 cup of the grated parmesan cheese onto the parchment lined baking sheet, this will be the base layer for your potatoes
- Carefully place the potatoes on top of the cheese in an overlapping pattern. Place them closely and ensure no gaps between any potatoes. Continue overlapping until the entire sheet pan is covered in a layer of potato.
- Cover the potato blanket with the remaining parmesan cheese and season with salt and pepper. Bake the potato blanket for about 35 minutes, to allow the potatoes to turn golden and become pliable.
- While the potatoes bake, heat olive oil in a skillet and saute the onions and peppers until soft. Add in the chopped garlic and cook an additional 3-4 minutes until fragrant.
- In a bowl combine the ricotta, the egg and about half of the grated mozzarella cheese. Set this aside until you are ready to assemble.
- Drain the canned beans and set aside until assembly.
- After you remove the cooked potatoes from the over, layer them with the clean baby spinach
- Spoon the ricotta mixture down the center of the potatoes and sprinkle the cooked pepper and onion mixture as well as the beans on top. Season with salt and pepper and sprinkle the remaining grated cheese on top of the roll filling.
- Taking one end of the parchment, begin rolling the potato over itself, careful not to let the ingredients fall out of either end. Overlap the potato and roll up like you would a burrito, using the parchment to help you keep everything tight.
- Scoot the roll back to the center of the parchment using your hands or a spatula, and place back into the hot over for another 20 minutes.
Finishing Touches - always optional!: I love to serve a fresh wedge of parmesan on the side to grate on top as we eat, and a sprinkle of fresh parsley or basil will add some brightness and a pop of color to this beautiful dish!
Preparation Tips and Time Saver Tricks: You can prepare the roll to step 11, and then keep in the fridge for up to 2 days before baking for the final time just before serving. It will also reheat well and makes lovely leftovers!