Cheesy Scalloped Potato Roll Recipe
This delicious and hearty potato roll is surprisingly simple to make. Its a series of basic steps that will take you down the path of a unique and yummy dinner – all rolled up in one place. Or serve this at your next party as an appetizer or game day treat.
First Step is simple getting your shredded cheese of choice down on your parchment lined baking sheet. Make sure you use a medium sized baking sheet that measures 17 x 12 inches. The potatoes were washed, peeled, rinsed and sliced on the thin side. You have to be careful not to slice them too thin or too thick with this recipe. I used a hand held mandoline on setting #3.
For the Second Step, you need to chop up the bell peppers, onion and garlic. Get those sauteed for 3-4 minutes in some olive oil and then add in the ground meat. Get it nice and tiny. Add in the sauce and paste to give it some moisture and so it doesn’t dry out.
The best part is the rolling. Make sure you roll it the short way (not the longest way). So the side that 12 inches in length is the side you want to start rolling upwards. Roll it as tight as you can and just be careful not to rip it. You shouldn’t have any problems though. Once its rolled, carefully pick it up and place it on its seam. Top it with a little more cheese and bake for another 7-10 minutes. Mine began to fall apart slightly but I just grabbed two spatulas and pushed the sides together and it all stuck together. Wait 5 minutes and then slice to serve.
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Cheesy Scalloped Potato + Lamb Roll
Equipment
Ingredients
Potato Layer:
- 8 oz shredded mozzarella cheese
- 3 large potatoes, peeled
- olive oil
- salt, paprika + onion powder
Ground Meat Layer:
- 2 tbs olive oil
- 1 small onion, fine chop
- 1/2 green bell pepper, fine chop
- 1/2 red bell pepper, fine chop
- 2 cloves garlic, minced
- 1 lb ground lamb (or beef, turkey, chicken)
- 1/2 tsp each paprika, dried oregano
- 1/8 tsp cayenne pepper (optional)
- 1 tsp tomato paste
- 2 tbs marinara sauce
Assembly:
- 4 oz shredded mozzarella cheese
- garnish: fresh parsley + chili pepper flakes
Instructions
Potato Layer:
- Preheat your oven to 400℉. Line a 17" x 12" metal pan with parchment paper. Sprinkle the shredded cheese on the pan to form an even layer, covering the bottom of the pan.
- Slice your potatoes lengthwise thin – about 1/8 inch thick (If they're too thick, they won't roll easily and if they're too thin, they will rip apart when you roll). Layer the potato slices on the sheet pan, overlapping (see photo above). Brush the tops lightly with olive oil, season with salt, paprika + onion powder. Bake this for 20-25 minutes.
Ground Meat Layer:
- In a large pan, heat your olive oil. Add in the onion, peppers and saute on medium heat for 3-4 minutes. Stir in the garlic for 30 seconds. Then add in the meat and use a wooden spoon to break up the meat until no longer pink. If there is excess fat drippings, use a few paper towels to soak up and discard. Next add in the seasonings, tomato paste and marinara. Stir to coat and combine. Cook for a few more minutes and then set aside.
Assembly:
- Once the potato layer is done and cool enough to handle with your hands, begin by sprinkling on a little mozzarella cheese on the potatoes. Then add on the ground beef mixture evenly spread out on the rectangle – be gently not to disassemble the potatoes. Then some more cheese on top of the meat. Start rolling tightly from the short side upwards towards the other short side. Reposition it on the baking sheet so that the seam side is down and tucked under the roll. Sprinkle with some more mozzarella on top and bake for another 7-10 minutes. (If the roll looks likes its falling apart – grab two spatulas and gently press it together on each side of the roll). Wait 5 minutes then slice to serve.
Nutrition
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I LOVED IT so much, and l just have to say your cooking is amazing, tasty and wonderful.
Thanks so much for trying this recipe!
I just made this, and it was wonderful!!!
HI Susan, I’m so glad you liked it! Thanks for the trying it!
Made it tonight and absolutely loved it! I was not able to roll it so I just did it open faced. So delicious! Thank you!
I loved making this and the kids loved eating them so thanks again
Hi Diane, Yay! Thank you for trying it!
Cooked it with tomatoes instead of marinara sauce and upped the spices a bit, was a hit! Thank u for this ❤️
Hi Amira, sounds amazing! I love the feedback!
I used the parchment paper to roll it. Don’t have to wait for it to cool down.
this recipe is amazing. We followed this step by step, as i’m not that good of a cook, and worked out great. Thank you, will keep this website in my bookmarks.
Only downside is the unit of measurement used in US which are hard to transform for EU people.
Kind regards from Belgium
Hi Bjorn! Glad you tried it and liked it and thank you for the kind rating too! All of my recipes have the conversion to grams, liters, etc. This one unfortunately slipped through the craps when it was being uploaded. I will update it now and thank you for letting me know!!
Stella
I made this ahead yesterday early afternoon, to have for supper. It was delious! Once cooked I covered with parchment paper and kept at room temperature until ready to reheat. 350° oven for about 35-40 minutes. Delish!
very creative dish.
Hi Shelley, glad you liked the recipe! Thank you for trying it!
Followed the recipe, nailed it! Opted for a hand mandoline – a must for potatoes. Went with ground beef, bumped up the seasoning for extra flavor. Added more marinara and tomato paste as mine turned out a bit bland. Considering sprinkling some parmesan cheese on top next time for a nutty twist. Overall, a solid choice. Potato lovers, this one’s for you!
Hi Karla, Thanks so much for trying the recipe out and coming back to sharing your feedback on it! It will be super helpful for future readers! Cheers and I’m glad you ended up enjoying it!
You are so welcome.
I look forward to more recipes to try from you.
Can this be made ahead?
Can this be made ahead up to after its rolled, put in the refrigerator and baked later? I don’t want to be preparing with company here. Would like to just pop it in the oven when ready to eat.
Hi Roz, yes it can be prepped ahead!
I just made it and LOVE it!! I was worried about rolling it but I had no issues. I didn’t have marinara on hand so I used extra tomato paste with little water with Italian seasoning. I love potatoes so I had to try this recipe and I’ll be making it again 😋
Hi Michelle! SO happy the recipe worked out beautifully for you! Thanks for trying it and sharing your feedback with us! Cheers!
This was so easy and delicious to make. If you slice the potatoes correctly (give or take a bit because I think it’s forgiving enough), layer them properly, and get an even cheese layer, it rolls so easily! Also was delicious and filling. I ended up going the ground turkey version, which creates a healthier and lighter taste if you didn’t want to go red meat. So delicious!
HI Danielle, Amazing feedback! thanks for taking the time to share your experience with the recipe! CHeers and happy holidays to you!!
I think using parmesan cheese for the potatoes would make this roll sturdier. I have made something similar (Scalloped Potato Roll) from a cooking app and it uses parmesan on bottom and top of the potatoes before baking them. This recipe, with mozzarella, was harder to roll because the cheese doesn’t get as crispy as the parmesan does but I still managed to roll it being careful. I love the presentation. I decided to add more cheese on top of the potatoes BEFORE baking, like the other recipe I have used. I used the mandolin for the potatoes and turkey for the filling. I added a bit more seasoning to the filling to taste. Overall, very tasty and nice presentation.
HI Nelly, I appreciate you trying my recipe and sharing your feedback with your recipe! That will super useful for others! Cheers!
I followed this recipe to the letter !! It was by far, the best meal I have made lately!!! Thanks for this recipe !!!
Hi Brenda, Awesome to hear! Thank you so much for the positive feedback!
delicious but couldn’t get this to roll for the life of me, most was just stuck to the paper.
Hi Jenn, I’m glad the taste was there at least. Sorry you had difficulty rolling it up.
Approximately how thick are the potato slices as I don’t have a mandolin? This tastes yummy, but I’ve made it twice & it falls apart on me. Thinking I must have the potato thickness wrong, otherwise I dont know why this is happenening?
HI Donna, mine were about 1/8 inch thick
I’m also so sorry the recipe is not working. If its falling apart simply press it together with rubber spatulas and hold it together for a minute or two so the cheese acts as a glue… hope this helps!
I don’t have a mandolin, I tried my best.came out great. Next time I might just make the potatoes mashed my kids don’t like potatoes scalloped.