potato roll gratin

potato roll gratin

potato roll gratin

Ingredients: 8 servings

6 potatoes, peeled
2 cups (220 g) grated Parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, chopped
1 lb. ground meat (455 g)
14 1 ⁄2 oz diced tomatoes (410 g), 1 can, drained
4 tablespoons chopped fresh parsley, divided
1 teaspoon paprika (2 g)
1 ⁄2 teaspoon pepper
Spinach 6 cup (240 g)
2 cloves garlic, chopped
1 cup (250 g) ricotta
1 cup (100 g) grated mozzarella

potato roll gratinpotato roll gratin


Preheat oven to 350 °F (180 °C).
Using a knife or mandoline, cut the potatoes into 3 mm thick slices. d
Sprinkle half of the Parmesan cheese on a baking tray lined with baking paper and spread it out until it evenly covers the baking paper.
Place the potatoes on top of the Parmesan cheese, overlapping each other vertically and horizontally. Continue until the entire pot is filled with potatoes.
Sprinkle remaining Parmesan cheese evenly over potatoes. Season with 1 teaspoon salt. Bake for 30 minutes until the potatoes are golden brown, tender, and slightly crispy.
Heat 2 tablespoons of olive oil in a frying pan over medium heat. As soon as the oil starts to shimmer, add the onions and let them caramelize for about 15 minutes.
Add the ground beef and mix with the tomatoes, 3 tablespoons parsley, paprika, and 1 teaspoon salt and pepper with the onion until combined. Stir and cook until beef is browned and cooked through. Removed from heat.
Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add spinach and simmer until cooked through. Add 1 teaspoon salt and garlic. Stir to combine. Removed from heat.
Combine spinach mixture and ricotta cheese in a bowl. Set aside.
Spread the spinach mixture evenly over the cooked potato leaves.
Spread the beef mixture evenly over the spinach. Sprinkle mozzarella cheese over the beef.
Take one end of the potato leaf, hold the parchment paper, and roll it up, being careful not to let the ingredients fly out of the roll.
Once the rolls are fully rolled, place the apple rolls coated with soil on a cookie sheet and bake for 15 minutes.
Sprinkle parsley for garnish. Slice and serve immediately.
Good appetite!

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