Scalloped Potato Roll
Crispy, cheese topped potato stuffed with beef and tomato sauce. Packed full of Italian flavour and way easier to make than it looks!
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NutritionPer Serving
- Calories291
- Carbs24g
- Protein27g
- Fat7.2g
- Saturates3.9g
- Sugars9.2g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
If you love traditional, comforting “mince and potatoes” style dishes, this Scalloped Potato Roll is for you! Tomatoey, savoury minced beef is encased in crispy potato slices and sprinkled with cheese. The key to this dish is slicing your potatoes thinly and following the steps to be able to roll it so it sticks together: it’s much easier than it sounds.
An added bonus of the Scalloped Potato Roll is just how good is looks when it’s served despite it being ready in less than an hour; it could easily pass for something you’ve spent hours preparing, and we won’t tell your dinner guests if you won’t!
Once you’ve got the hang of the potato rolling, you could use this technique for all sorts such as trying out a veggie version or even filling with tomato and cheese for a pizza roll!
What diets is this Scalloped Potato Roll suitable for?
This Scalloped Potato Roll can be made suitable for gluten free diets by swapping out the following ingredients for gluten free alternatives:
- Stock cube
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Scalloped Potato Roll?
You only need a handful of ingredients, and it’s likely you’ll already have most of them in the cupboard! You will need two baking trays of a similar size to fully flatten out the potatoes while they’re baking.
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Two good quality baking trays of a similar style will help get the flat roll needed in this recipe.
A sharp knife will slice through the potatoes with ease, we love this one. Watch your fingers, though!
How many calories are in this Scalloped Potato Roll?
There are 291 calories per portion in this Scalloped Potato Roll recipe, which means it falls into our Everyday Light category.
This Scalloped Potato Roll recipe is perfect if you’re following a calorie-controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180ºC and line a baking tray with greaseproof paper
Step 2
Sprinkle a third of the grated parmesan cheese on the lined baking tray. Place the potato slices onto the cheesed baking tray in lines, making sure each slice overlaps with the previous one, and that the next layer overlaps with the previous
Step 3
Once the potatoes have been layered up, sprinkle over another third of the grated parmesan and cook in the oven for 10 minutes
Step 4
Meanwhile, cook the meat filling. Spray a frying pan with some low calorie cooking spray and fry the onion, garlic and oregano until softened. This will take around 5 minutes
Step 5
Add the minced beef to the frying pan and lightly brown before adding the tomato puree, beef stock cube and water. Gently simmer, stirring frequently. The mixture should not have too much liquid
Step 6
When the potatoes have been baking for 10 minutes, take them out of the oven, cover with some greaseproof paper and place another baking tray on top. Weigh the top tray down with a heavy baking tray or oven proof casserole lid. Place back into the oven for 20 minutes
Step 7
Once the potatoes are cooked, remove the weighted baking tray. Spread the mince over the potatoes, covering the whole surface. Carefully roll the potatoes and mince up like a swiss roll, using the short side to roll. Push back any potato slices that might’ve escaped!
Step 8
Sprinkle over the remaining parmesan and pop back in the oven for 15 minutes until golden and bubbly
Step 9
Serve with your choice of accompaniment
What could I serve with this Scalloped Potato Roll?
Scalloped Potato Roll is substantial and filling on its own, but we’d serve this with a couple of vegetable sides to make sure we get our greens in! It works particularly well with the following:
How do you know when this Scalloped Potato Roll is cooked?
You should cook the potatoes until golden and the cheese is bubbly on the outside of the roll. This will take around 45 minutes in total.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Scalloped Potato Roll in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftover Scalloped Potato Roll in the fridge for approximately 3 days or so.
Can I freeze this Scalloped Potato Roll?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Scalloped Potato Roll?
From chilled: Reheat in a moderately hot oven for 20 minutes, being careful not to let it burn.
From frozen: Allow to defrost, and heat from chilled.
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Scalloped Potato Roll
Crispy, cheese topped potato stuffed with beef and tomato sauce. Packed full of Italian flavour and easier to make than it looks!
-
Prep Time
10 MINS
-
Cook Time
45 MINS
- KCals 291
- Carbs 24G
Instructions
- Pre-heat the oven to 180ºC and line a baking tray with greaseproof paper
- Sprinkle a third of the grated parmesan cheese on the lined baking tray. Place the potato slices onto the cheesed baking tray in lines, making sure each slice overlaps with the previous one, and that the next layer overlaps with the previous
- Once the potatoes have been layered up, sprinkle over another third of the grated parmesan and cook in the oven for 10 minutes
- Meanwhile, cook the meat filling. Spray a frying pan with some low calorie cooking spray and fry the onion, garlic and oregano until softened. This will take around 5 minutes
- Add the minced beef to the frying pan and lightly brown before adding the tomato puree, beef stock cube and water. Gently simmer, stirring frequently. The mixture should not have too much liquid
- When the potatoes have been baking for 10 minutes, take them out of the oven, cover with some greaseproof paper and place another baking tray on top. Weigh the top tray down with a heavy baking tray or oven proof casserole lid. Place back into the oven for 20 minutes
- Once the potatoes are cooked, remove the weighted baking tray. Spread the mince over the potatoes, covering the whole surface. Carefully roll the potatoes and mince up like a swiss roll, using the short side to roll. Push back any potato slices that might've escaped!
- Sprinkle over the remaining parmesan and pop back in the oven for 15 minutes until golden and bubbly
- Serve with your choice of accompaniment
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
keep it neater when you roll it up!
Tip: You could make this with a meat free mince too!
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19 comments
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Angie PowerThursday 24th February 2022
Loved it great recipe
SharonFriday 25th February 2022
Hi Angie, thanks for your lovely comment, we’re so pleased you enjoyed this recipe!
AngieTuesday 23rd August 2022
I made this with reduced fat cheddar it came out so much better than with Parmesan 😊
SharonThursday 25th August 2022
Hi Angie, thanks for helping out and sharing your tip for using reduced-fat Cheddar in the Scalloped Potato Roll. We’re pleased to hear it worked well.
Sue MorrisMonday 20th December 2021
Can you use any cheese with this dish or will it only work with parmesan never tried and can’t get locally don’t want to travel to bigger stores at the moment. Looks yuummmy tho can’t wait to try
SharonThursday 6th January 2022
Hi Sue, grated Parmesan is a dry cheese and helps make the potato layer crisp and golden.If you used other cheese that melts easily, such as Cheddar for example, the potato layer may not hold together well and it would probably melt onto the baking tray. Parmesan adds good flavour to the dish, so is definitely worth trying! Hope this helps.
Hannah JenkinsThursday 8th April 2021
Had the scalloped potato tonight but did find it not enough portion wise for 3 of us. Was delicious however just still hungry.
HollyFriday 9th April 2021
Hi Hannah, we think the Scalloped Potato Roll is great served as part of a meal so you can bulk out your portion with some vegetable sides or why not try the following accompaniments , Brussels Sprouts with Bacon , Buttery Carrot and Swede Mash and Honey Glazed Roast Parsnips
SueSaturday 10th April 2021
Could someone tell me what book this recipe is in I have 3 of the books
HollyMonday 12th April 2021
Hey Sue, the Scalloped Potato roll is a recipe exclusive to our website so doesn’t appear in any of our books, hope that helps!
Sharon BishopThursday 8th April 2021
This is what I’m having for tea tonight, fiddly rolling the potato so definitely needed the assistance of my OH :-), great recipe, thank you, had with veg, yum
HollyFriday 9th April 2021
Hey Sharon, thanks so much for getting in touch! Glad to hear you enjoyed this recipe!
Helen C.Wednesday 7th April 2021
The scalloped potato roll looks yummy! Going to try it tomorrow night. Approximately how thick are the slices and do you rinse and/or dry the slices before baking? Many thanks in advance.
HollyWednesday 7th April 2021
Hey Helen, you might find a mandolin helpful for this recipe but aim for a thin slice of about 3mm thick and no need to dry or rinse the slices they should be fine, hope that helps!
Helen CThursday 8th April 2021
Thanks for that Holly 👍🏻 X
VanessaMonday 5th April 2021
Hi, can I freeze the Cajun soup featured in your most recent book?
HollyWednesday 7th April 2021
Hey Vanessa, do you mean the Vegetarian Gumbo recipe? If so yes this can be frozen, hope that helps!
Sue morrisMonday 5th April 2021
Wow that new scalloped potatoes roll looks fantastic, can’t wait to try x
HollyTuesday 6th April 2021
Hi Sue, thanks for your message hope you enjoy the Scalloped Potato Roll!
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