Ingredients:

  • 3-4 large Yukon Gold potatoes (approx. 900g), peeled and sliced 1/8 inch thick
  • 1.5 cups finely grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach, chopped
  • 0.5 cup whole milk ricotta cheese
  • 1.5 cups shredded Mozzarella cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a 13x18 inch rimmed baking sheet with high-quality parchment paper.
  2. Sprinkle 1 cup of the finely grated Parmesan cheese evenly across the parchment, forming a rectangular bed.
  3. Toss your 1/8 inch thick potato slices in a bowl with 2 tbsp olive oil, garlic powder, salt, and pepper. Arrange the slices on top of the Parmesan in overlapping rows, like shingles on a roof. Ensure each potato overlaps the next by at least half its width.
  4. Sprinkle the remaining 0.5 cup of Parmesan over the top.
  5. Bake the potato sheet for 20 minutes until the edges are deep mahogany and the potatoes are flexible.
  6. While the potatoes bake, brown the ground beef with diced onion and minced garlic in a skillet over medium-high heat. Drain all excess fat to prevent a soggy roll.
  7. Stir in the chopped spinach until wilted, then remove from heat and fold in the ricotta cheese and fresh parsley.
  8. Spread the beef mixture over the par-baked potato sheet, leaving a small border at the edges. Top with shredded Mozzarella.
  9. Using the parchment paper as a guide, carefully roll the potato sheet into a tight cylinder. Return to the oven for 10-15 minutes to melt the cheese and set the structure.
  10. Let it rest for 5 minutes before slicing with a sharp serrated knife.