Scalloped Potato Roll Recipe
I think there are very few of us who do not like dishes with potato and ground meat such as potatoes with ground beef, potatoes with meatballs and meatballs and potatoes which uses ground beef and potatoes come together. It is very difficult to talk about a common taste in Turkey. Food preferences vary greatly from region to region, city to city, and of course, person to person. But there are some exceptions to this.
For example, you are unlikely to find someone who doesn't like dried beans. Similarly, baked potato with meatballs and baked potatoes with ground beef sauce are also many people's favorite dishes. Based on this generalization, I have a recipe today that I am sure will be liked by everyone who will try it; scalloped potato roll. The only difference is that it is wrapped in a roll and contains cheese.
Can I Use Other Cheese Instead of Parmesan?
The fact that the cheese is not an ordinary cheese but an aromatic cheese like Parmesan adds extra flavor to the dish. But if you think parmesan is too expensive to spend for such a meal and are looking for alternatives let me explain a little bit more. Parmesan has two reasons of use in the recipe. The first is to bind potatoes together. Parmesan is not necessary for this purpose. You can use any meltable cheese. The second purpose is to give flavor. At this point, every cheese that melts, and especially yellow cheddar, is not a good alternative. But cheeses with a distinctive taste and smell such as pecorino, real cheddar, gouda or emmantel can be good alternatives. But if you say you like cheddar, even more than gouda, it means that your gouda is cheddar and using cheddar will give you better results in terms of taste.
Just because yellow cheddar is a fresh cheese, there is a possibility that it will stick to the wax paper after it melts. To avoid this possibility, after you take the potatoes out of the oven, make sure they can separate from the paper before wrapping them. If it doesn't separate from the paper when you take it out of the oven, you may have to wait for it to cool completely. Since the cooled cheddar will freeze, it will become separable from the wax paper.
There are a few other things to consider in order to avoid problems while rolling. First of all, the potatoes should stick together well and should not separate while rolling. Although cheese acts as a good glue for this, it is not enough. Potatoes need to be in sufficient contact. For this, you should not stack the potato slices side by side, but on top of each other so that the half of them are almost on the other slice. Keep in mind that the potatoes will shrink as they cook.
The potato slices become crunchy around the edges during the first baking process, but the ones in the middle of the tray still have a soft consistency. Be sure that they do not brown well and become crispy. If they become crispy, they will be difficult to wrap, and they may break while wrapping and cause the roll to fall apart. I don't think you'll have a problem if you don't take a break from the recipe. If you start chopping the onions immediately after putting the potatoes in the oven, when you take the ground beef mixture off the stove, the potatoes will have reached the most suitable consistency for wrapping in rolls.
You may be thinking what's the point of this method if the potatoes are not crispy. After wrapping the roll and baking it, its outer part is nicely browned and gets crispy. In other words, during the service, the dish is crispy on the outside and soft on the inside, exactly as it should be.
Can We Pre-Cook Potatoes and Keep Them Waiting?
Technically yes, but you will not get a satisfactory result in terms of taste. To make a potato roll with the best consistency and taste, I recommend making the dish in one go.
Enjoy the recipe...
- 500 g of potatoes,
- 1 cup of grated Parmesan,
- 1 cup of grated mozzarella.
For the filling;
- 500 g lean ground beef,
- 1 onion, chopped,
- 1 tablespoon of tomato paste,
- 4-5 tablespoons of olive oil,
- Black pepper,
- 1 handful of chopped parsley.
- Peel the potatoes and slice thinly with a vegetable slicer,
- Sprinkle a thin layer of Parmesan on the baking tray covered with wax paper,
- Arrange the slices in a row on the short edge of the tray, overlapping each other,
- Sprinkle parmesan on the half of the potatoes on the inner side of the tray,
- Arrange another row of potatoes on it,
- Fill the tray like this,
- Place the tray in the oven preheated at 180 C degrees and bake until lightly browned,
- Meanwhile, heat the olive oil in a pan, add the chopped onion and stir fry until translucent,
- Add the ground beef and stir fry it until it releases its juice,
- Add the tomato paste and stir fry until the smell comes out,
- Add salt and spices, mix and remove from heat,
- Add parsley and mix,
- Take the tray out of the oven and spread the ground beef on the potatoes,
- Sprinkle mozzarella on it,
- Wrap it in a roll and return it to the oven and cook until it is well browned.