Scalloped Potato Roll Recipe with thin potato slices, mozzarella, garlic butter & Parmesan spiral into golden perfection. Easy and stunning.
Ingredients you need
| Ingredient | Amount | Notes |
|---|---|---|
| Shredded Parmesan cheese | 7 oz (about 2 heaping cups) | Freshly grated off the block gives the crispiest base – pre-shredded works too |
| Medium russet or Yukon Gold potatoes | 3 (about 1.5 lbs total) | Peeled; slice ⅛-inch thin (mandoline is best) |
| Deli ham slices | 6–8 slices | Black Forest or honey ham; use turkey ham or prosciutto works |
| Shredded mozzarella cheese | 1 cup (4 oz) | Low-moisture whole milk melts cleanest; cheddar or gouda are great swaps |
Step-by-Step Instructions
1. Prep and Preheat
Heat oven to 400°F (200°C). Line a 10×15-inch rimmed baking sheet with parchment paper and lightly spray with oil.
2. Build the Crispy Base
Spread the 7 oz Parmesan in a thin, even layer across the parchment, edge to edge. It will shrink a little, so don’t leave big gaps.
3. Add Potato Layer
Lay the thinly sliced potatoes in overlapping rows over the cheese, covering completely. Lightly spray the tops with oil and add a pinch of salt if you like.
4. First Bake
Bake 20–22 minutes until potatoes are tender and edges are deep golden.
5. Fill and Roll
Remove from oven. Working quickly, layer ham slices, then sprinkle mozzarella evenly. Starting from a short side, lift parchment and roll tightly like a jelly roll.
6. Final Bake & Slice
Return to oven 8–10 minutes. Cool 5 minutes, then slice into 1-inch pinwheels.
Tips for Scalloped Potato Roll Recipe
- Use a mandoline or sharp knife – ⅛-inch slices cook evenly and roll without cracking.
- Don’t skip the oil spray on top of the potatoes; it guarantees golden edges.
- Spread Parmesan all the way to the edges; the cheese “skirt” becomes the crunchiest part.
- Work fast after the first bake – the cheese sheet is most flexible while hot.
- Roll from the short side for more swirls and prettier slices.
- If the roll feels soft, crank the oven to 425°F for the final 5 minutes.
- Let it rest 5 minutes before cutting – the cheese sets and slices stay neat.
- Reheat leftovers in a hot oven or air fryer, never the microwave.
Serving Suggestions of Scalloped Potato Roll Recipe
| Occasion | How to Serve | Perfect Pairing |
|---|---|---|
| Party appetizer | Slice into ¾-inch pinwheels, stand upright | Ranch, garlic aioli, or spicy mayo dip |
| Game day | Cut thicker (1.5-inch), serve warm | Buffalo sauce or honey mustard |
| Holiday side | Serve whole, let guests slice at table | Roast beef, turkey, or glazed ham |
| Kids’ lunch | Smaller rolls, toothpick skewers | Ketchup or marinara for dipping |
| Brunch | Add scrambled eggs inside before rolling | Fresh fruit and mimosas |
Variations of Scalloped Potato Roll Recipe
Meat swaps
- Swap ham for crisp bacon bits, smoked salmon, or thinly sliced roast beef.
Vegetarian & vegan
- Use spinach + feta, roasted red pepper, or plant-based ham and vegan mozzarella.
Flavor boosts
- Sprinkle everything bagel seasoning or chili flakes before the final bake.
- Add a thin layer of pesto or garlic butter under the ham.
Cheese upgrades
- Mix in sharp cheddar, gruyère, or smoked gouda with the mozzarella for deeper flavor.
Nutrition of Scalloped Potato Roll Recipe
| Nutrient | Amount per slice | % Daily Value* |
|---|---|---|
| Calories | 185 kcal | – |
| Total Fat | 11 g | 14% |
| Saturated Fat | 6 g | 30% |
| Cholesterol | 35 mg | 12% |
| Sodium | 480 mg | 21% |
| Total Carbohydrates | 11 g | 4% |
| Dietary Fiber | 1 g | 4% |
| Sugars | 0 g | – |
| Protein | 12 g | 24% |
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes, bake, cool, wrap tightly, and refrigerate up to 24 hours. Reheat at 400°F for 10–12 minutes.
Q: How do I make it vegan?
A: Use vegan Parmesan (Violife or Follow Your Heart) and vegan mozzarella, and plant-based ham or sautéed mushrooms.
Q: Why does my roll crack when rolling?
A: Potatoes were too thick or the sheet cooled too long. Slice thinner next time and roll while hot.
Q: Can I freeze it?
A: Yes,slice first, freeze on a tray, then bag. Reheat from frozen at 375°F for 15 minutes.
