Cheesy Beef and Potato Roll
This hearty and flavorful Cheesy Beef and Potato Roll is a perfect weeknight dinner, combining grated Yukon Gold potatoes with a savory ground beef and tomato filling, all rolled up and baked to perfection. A comforting meal that's sure to be a family favorite!
Equipment
- 9x13-inch baking pan
- Parchment Paper
- Large Bowl
- Skillet
Ingredients
- 3-4 medium Yukon Gold potatoes grated
- 2 large eggs
- 2.5 cups shredded mozzarella cheese divided
- Salt to taste
- freshly ground black pepper to taste
- 1 tablespoon fresh parsley chopped
- 0.5 pound lean ground beef
- 1 large onion finely chopped
- 1 garlic clove minced
- 1 tablespoon tomato paste
- 2 large tomatoes diced
- 0.25 cup tomato sauce
- 0.5 cup water
- 1 teaspoon paprika
- 0.25 teaspoon red pepper flakes optional, for a little kick
- little olive oil for cooking
- Plain yogurt for serving, optional
- Fresh parsley chopped, for garnish, optional
- Extra red pepper flakes for garnish, optional
Instructions
- Get Ready: Preheat your oven to 350°F (180°C). In a big bowl, gently mix the grated potatoes, eggs, 1 cup of mozzarella cheese, salt, pepper, and chopped parsley until everything is nicely combined.
- Potato Base: Line a 9x13-inch baking pan with parchment paper, leaving some extra paper hanging over the sides to help with lifting. Sprinkle another 1 cup of mozzarella cheese evenly over the parchment. Then, spread the potato mixture on top in a smooth, even layer, pressing it down gently so it's compact. Bake for 25-30 minutes, or until the top looks lightly golden and the potatoes feel firm.
- Savory Beef Filling: While your potatoes are baking, warm a splash of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until they're soft and fragrant. Toss in the lean ground beef and cook, breaking it apart with your spoon, until it's fully browned.
- Flavor Boost: Stir in the tomato paste, diced tomatoes, tomato sauce, water, paprika, red pepper flakes (if you like a little heat), and season with more salt and pepper. Let this delicious mixture simmer gently for 10-15 minutes, allowing it to thicken and all the flavors to blend perfectly.
- Assemble the Roll: Once the potato base is baked, take it out of the oven and let it cool for just a few minutes. Spread the savory beef filling evenly over the potato layer, then sprinkle the remaining ½ cup of mozzarella cheese over the beef.
- Roll it Up: Using the parchment paper as your guide, carefully roll the potato sheet and its tasty filling into a tight log, starting from one of the shorter ends. Don't stress if it cracks a little; just keep rolling, and it'll all come together!
- Final Bake & Serve: Place the rolled log back on the baking sheet and return it to the oven for another 15 minutes, until it's heated through and the cheese inside is wonderfully gooey and melted. Let the roll rest for 5-10 minutes before slicing. This little bit of patience helps make clean slices. Serve warm, perhaps with a dollop of plain yogurt and a sprinkle of fresh parsley or extra red pepper flakes if you wish!
Notes
Nutrition per serving: Calories: 243 kcal, Total Carbs: 17 g (Net Carbs: 14 g), Fats: 12 g, Protein: 17 g.
