Scalloped Potato Roll Recipe: Russet potatoes, parmesan, mozzarella, spinach, cream. Creamy, savory roll, ideal for dinners or gatherings.
Ingredient for Scalloped Potato Roll
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold or Russet Potatoes | 5–6 medium | Slice thinly, about ⅛ inch for even cooking |
| Parmesan Cheese | ½ cup | Adds a crisp, cheesy crust |
| Mozzarella or Swiss Cheese | 1 cup, shredded | Melts perfectly for the filling |
| Olive Oil | 3 tbsp | Brush over potato slices for crispness |
| Salt & Black Pepper | To taste | Season each layer evenly |
| Fresh Herbs | 2 tbsp chopped | Thyme, parsley, or chives for freshness |
| Filling of Choice | 1–1½ cups | Ham & cheese, spinach ricotta, or ground beef |
| Garlic Powder (optional) | 1 tsp | For extra flavor |
This table makes it easy to prep everything in advance and keeps your scalloped potato roll recipe organized.
Step-by-Step Instructions
1. Prep & Layer
Preheat oven to 400°F (200°C). Slice potatoes thinly with a mandoline. Overlap slices on a parchment-lined baking sheet to form a rectangle. Brush with olive oil, season with salt, pepper, garlic powder, and sprinkle Parmesan.
2. Par-Bake
Bake for 20–25 minutes until the potatoes are tender but still flexible.
3. Add Cheese & Filling
Top with mozzarella or Swiss cheese and spread your filling evenly — ham and herbs, spinach ricotta, or cooked ground beef.
4. Roll Carefully
Use the parchment to roll into a tight log, keeping the seam side down.
5. Final Bake & Serve
Return to oven for 15 minutes until golden brown and bubbling. Cool for 5 minutes, then slice and serve warm.
Serving Suggestions
As an Appetizer
Slice into bite-sized rounds and serve with garlic aioli or marinara for dipping.
As a Main Course
Pair with a crisp green salad, roasted vegetables, or a light soup for a complete dinner.
For Brunch or Parties
Serve warm on a platter as a centerpiece dish — it’s a showstopper that always gets compliments.
This scalloped potato roll recipe is versatile enough to fit casual weeknight dinners or holiday spreads.
Nutrition Table for Scalloped Potato Roll
| Nutrient (per serving) | Amount |
|---|---|
| Calories | ~280 |
| Protein | 14g |
| Carbohydrates | 26g |
| Fat | 13g |
| Fiber | 3g |
| Sodium | ~450mg |
Values are estimates based on 8 servings using mozzarella and ham filling. To lighten the dish, use part-skim cheese and add more vegetables like spinach or mushrooms. For a higher-protein option, choose ground turkey or chicken as filling. This scalloped potato roll recipe balances comfort food flavors with a reasonable calorie count.
Tips & Variations
Avoid Overstuffing: Spread filling in a thin, even layer so the roll holds together and slices cleanly without breaking.
Slice Potatoes Evenly: Use a mandoline slicer for thin, uniform slices. Even thickness ensures the potato sheet cooks evenly and stays flexible for rolling.
Roll While Warm: Roll immediately after baking while the potato layer is still pliable. Use parchment paper for support to get a smooth, tight roll.
Get Creative with Fillings: Go beyond ham and cheese — try smoked salmon with cream cheese and dill, a protein-packed vegan lentil and veggie mix, or Mediterranean-inspired fillings like feta, olives, and sun-dried tomatoes.
Storage & Reheating Table
| Method | Instructions |
|---|---|
| Refrigeration | Store cooled slices in an airtight container for 3–4 days. |
| Freezing | Wrap whole roll tightly in foil before final bake; freeze up to 1 month. |
| Reheating | Bake at 350°F until heated through and edges crisp. Avoid microwaving — it softens the crust. |
Following this table keeps your scalloped potato roll recipe fresh and tasty, whether you’re meal-prepping or saving leftovers.
FAQs on Scalloped Potato Roll
Q1: Can I make it ahead?
Yes, assemble and refrigerate before the final bake. Bake just before serving.
Q2: Can I make it vegan?
Swap dairy cheese for plant-based cheese and use a mushroom-spinach filling for a delicious vegan version.
Q3: Why did it crack?
Usually from over-baking the potato sheet. Bake only until tender and roll while warm for a smooth spiral.
