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Scalloped Potato Roll Recipe
Ash Tyrrell

Scalloped Potato Roll Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • 500 g 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.