Scalloped Potato Roll

A delightful twist on traditional comfort food, combining creamy scalloped potatoes with a fun rolled-up presentation. Perfect for family gatherings and impressively simple to make!

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Potato Layer

6 medium Potatoes, thinly sliced (use Yukon Gold for creamy texture)
2 tablespoons Olive Oil, for brushing Enhances flavor
to taste Salt
to taste Pepper

Filling

2 tablespoons Butter, for sautéing onions
1 medium Onion, diced and sautéed
2 cloves Garlic, minced
2 cups Spinach, chopped and wilted
1 teaspoon Dried Thyme Optional
1 teaspoon Paprika Optional
1 cup Sour Cream Or Greek yogurt for a lighter twist
1 cup Mozzarella, grated
1 cup Cheddar, grated
1/2 cup Parmesan, grated
1/2 cup Bacon, cooked and crumbled Optional

Method

Preparation

Preheat your oven to 375°F (190°C).
Overlap the thinly sliced potatoes on a lined baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for about 25-30 minutes until tender.

Filling Preparation

In a skillet, sauté the onions in butter until translucent. Add garlic, spinach, thyme, and paprika, and cook until the spinach wilts. Fold in the sour cream off the heat.

Assembly

Spread the cheese blend over the baked potato layer, top with the spinach mixture, and optional bacon. Carefully roll the potatoes using parchment paper.

Baking

Place the rolled potato in the oven, and bake for another 10-15 minutes until golden and cheese is melted.
Allow to cool slightly before slicing. Garnish with fresh herbs before serving.

Notes

For the best texture, slice your potatoes as thinly as possible. A mandoline slicer can be a helpful tool. This dish can be made ahead of time, and leftovers can be stored in the refrigerator for 3-4 days.