I'd say this is fairly easy, but does require several pans. It has two of my favorite food groups... potatoes and cheese. I have made it twice now and each time it is a bit different. It's rather like a quiche in that you do the basic potato cheese 'crust' and can change up all the innards depending on what you have on hand. Or you might think it is a bit like lasagna, using potatoes instead of noodles.
INGREDIENTS
- 6 potatoes, peeled
- 2 cups grated parmesan cheese, divided
- 3 teaspoons salt, divided
- 4 tablespoons olive oil, divided
- 1 sweet onion, diced
- 1 lb ground beef
- 14 ½ oz diced tomato, 1 can, drained
- 4 tablespoons fresh parsley, chopped, divided
- 1 teaspoon paprika
- ½ teaspoon pepper
- 6 cups spinach
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
DIRECTIONS
- Preheat oven to 350˚F.
- Using a knife or mandolin cut the potatoes into slices ⅛-inch slices
(i.e. thin). - On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
- Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
- Sprinkle to rest of the Parmesan evenly over the potatoes. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Add the onions, and cook until caramelized, about 15 minutes.
- Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add the garlic. Stir to combine. Remove from heat.
- In a bowl combine the spinach mixture and the ricotta.
- Evenly spread the spinach mixture over the cooked potato sheet.
- Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
- Take one end of the potato sheet holding the parchment paper begin rolling upward, trying to make sure the ingredients are not coming out the ends.
- Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
- Slice and serve immediately. Enjoy!
SOME OTHER OPTIONS / THOUGHTS
Once you have the parmesan, potato, cheese (whatever kind) layer made, it's ready for your twist. Look in your frig and in your pantry and go for it... be creative. Here are a few things I've tried or plan to try:
- use cottage cheese instead of ricotta
- add some Alouette or Boursin cheese to ricotta/cottage
- use fresh cut tomatoes instead of canned
- use parmesan cheese on the first layer (makes a great outer layer) and any other kind of cheese for the other layers
- use grated carrots or cabbage instead of spinach
- use finely chopped cooked chicken instead of hamburg
- wait to peel all the potatoes until you know you need that many
- use shallots instead of onions
So play with this and make it your own.