Scalloped Potato Roll Recipe
Scalloped Potato Roll Recipe: Creamy & Crowd-Pleasing Dish
When I made my first scalloped potato roll, I honestly felt a mix of excitement and nervousness. I mean, rolling up thin potato slices into a cheesy, savory log? That sounded like a recipe fit for a cooking show.
But once I pulled it from the oven, golden and bubbling, I couldn’t believe how good it looked—and tasted!
The crisp potato outside with the flavorful filling inside was pure comfort on a plate. Now, it’s one of my favorite dishes to make when I want to wow a crowd without spending hours in the kitchen.
Ingredients
Here’s what I use to get the perfect flavor and texture every time. Fresh ingredients work best here for both taste and presentation.
- 3 cups mozzarella cheese, shredded – freshly grated melts better and gives a creamier texture than pre-shredded.
- 4 large potatoes, peeled and thinly sliced – use a mandoline for even cooking.
- 2 tbsp olive oil – adds flavor and helps the potatoes crisp.
- 1 tsp salt – to bring out the potato’s natural flavor.
- 1 tsp paprika – gives a mild smoky kick and color.
- ½ tsp onion powder – enhances the savory notes.
- 1 medium onion, finely diced – for sweetness and depth.
- ½ cup green bell pepper, chopped – adds freshness and crunch.
- ½ cup red bell pepper, chopped – for sweetness and color.
- 2 cloves garlic, minced – for a rich, aromatic base.
- 500g ground lamb (or beef, turkey, or chicken) – lamb adds richness, but any ground meat works.
- 2 tbsp tomato paste – concentrates the tomato flavor.
- ½ cup marinara sauce – adds moisture and tang.
- Garnish: parsley, chili flakes – for a pop of color and spice.
Note: Serves 6 generously.
Variations
This recipe is super adaptable, so you can tweak it to match your taste or dietary needs.
- Dairy-Free: Use a plant-based mozzarella alternative.
- Low-Carb: Replace half the potatoes with thinly sliced zucchini.
- Vegetarian: Swap the meat for sautéed mushrooms, spinach, and feta.
- Extra Flavor: Add fresh thyme, rosemary, or a sprinkle of Parmesan.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Mandoline slicer – for thin, even potato slices.
- Large baking sheet – to create the potato base.
- Large pan – for cooking the filling.
- Two spatulas – to help roll and move the potato roll without breaking it.
- Parchment paper – prevents sticking and helps in rolling.
How to Make Scalloped Potato Roll?
This dish may look fancy, but the process is surprisingly simple once you know the steps.
Prepare the Potato Layer
Preheat the oven to 400°F (200°C) and line a 17” x 12” baking sheet with parchment paper. Spread 1½ cups of shredded mozzarella evenly over the sheet. Arrange the potato slices slightly overlapping in rows until the surface is covered. Brush with olive oil, then sprinkle with salt, paprika, and onion powder. Bake for 20–25 minutes, or until tender.
Cook the Filling
While the potatoes bake, heat olive oil in a large pan. Sauté onion, green pepper, and red pepper for 3–4 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in ground lamb, breaking it up with a spoon until fully cooked. Drain excess fat, then mix in tomato paste, marinara, and seasonings. Let it simmer for 2–3 minutes and set aside.
Assemble the Roll
Once the potato base is baked and slightly cooled, sprinkle another ½ cup mozzarella on top. Spread the filling evenly over it, then sprinkle with the remaining mozzarella. Starting from the short side, roll the potatoes tightly into a log, using parchment paper to guide you. Place seam side down on the sheet.
Bake and Serve
Top with the last sprinkle of cheese and bake for 7–10 minutes until golden and bubbly. Let rest for 5 minutes before slicing thick rounds. Serve warm and enjoy the crispy, cheesy goodness.
Additional Tips for Making this Recipe Better
From my own experience, these little tweaks make a big difference.
- Always slice potatoes thin and even—this prevents breakage while rolling.
- Let the base cool slightly before rolling; hot potatoes are harder to manage.
- Use two spatulas to lift and guide the roll to avoid cracks.
- Freshly grate the cheese—pre-shredded contains starch that affects melting.
How to Serve Scalloped Potato Roll?
This roll is a showstopper, so make the presentation count!
Serve slices on a wooden board with a sprinkle of parsley and chili flakes. Pair with a crisp green salad or steamed vegetables for balance. A small bowl of marinara or garlic aioli on the side makes it even more irresistible.
Nutritional Information
Per serving (approximate):
- Calories: 345
- Protein: 17g
- Carbohydrates: 21g
- Fat: 21g
Make Ahead and Storage
- Make Ahead: You can prepare the potato base and filling up to a day ahead. Store them separately in the fridge, then assemble and bake when ready to serve.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.
- Freezing: Freeze before the final bake for up to 2 months. Thaw overnight in the fridge, then bake as directed.
Why You’ll Love This Recipe?
If you’re wondering what makes this recipe a keeper, here’s why it wins hearts every time.
- Easy to Make: Simple ingredients and steps—no special skills needed.
- Versatile: Works as a main dish, appetizer, or side.
- Customizable: Easily adjusted for different diets or flavor preferences.
- Crowd-Friendly: Always a hit at gatherings, from casual dinners to holidays.
- Fun to Prepare: Rolling the potatoes is oddly satisfying!
Scalloped Potato Roll Recipe
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a 17” x 12” baking sheet with parchment paper. Spread 1½ cups of shredded mozzarella evenly over the sheet.
- Arrange the potato slices slightly overlapping in rows until the surface is covered. Brush with olive oil, then sprinkle with salt, paprika, and onion powder. Bake for 20–25 minutes, or until tender.
- While the potatoes bake, heat olive oil in a large pan. Sauté onion, green pepper, and red pepper for 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Stir in ground lamb, breaking it up with a spoon until fully cooked. Drain excess fat, then mix in tomato paste, marinara, and seasonings. Let it simmer for 2–3 minutes and set aside.
- Once the potato base is baked and slightly cooled, sprinkle another ½ cup mozzarella on top. Spread the filling evenly over it, then sprinkle with the remaining mozzarella. Starting from the short side, roll the potatoes tightly into a log, using parchment paper to guide you. Place seam side down on the sheet.
- Top with the last sprinkle of cheese and bake for 7–10 minutes until golden and bubbly. Let rest for 5 minutes before slicing thick rounds. Serve warm and enjoy the crispy, cheesy goodness.
Notes
- Always slice potatoes thin and even—this prevents breakage while rolling.
- Let the base cool slightly before rolling; hot potatoes are harder to manage.
- Use two spatulas to lift and guide the roll to avoid cracks.
- Freshly grate the cheese—pre-shredded contains starch that affects melting.
