
It’s National Potato Day! F & L Market has all potatoes 2, 5 lb bags for $5. Fresh ground beef $2.49.
Ingredients
for 8 servings
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6 potatoes, peeled
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2 cups grated parmesan cheese, divided
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3 teaspoons salt, divided
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4 tablespoons olive oil, divided
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1 sweet onion, diced
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1 lb ground beef
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14 ½ oz diced tomato, 1 can, drained
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4 tablespoons fresh parsley, chopped, divided
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1 teaspoon paprika
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½ teaspoon pepper
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6 cups spinach
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2 cloves garlic, minced
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese
Preparation
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Preheat oven to 350˚F (180˚C).
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Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
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On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
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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.
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Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
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In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
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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.
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In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
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In a bowl combine the spinach mixture and the ricotta. Set aside.
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Evenly spread the spinach mixture over the cooked potato sheet.
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Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
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Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
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Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
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Sprinkle with parsley for garnish. Slice and serve immediately.
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Enjoy!