5 from 8 votes
Potato Roulade with Ground Beef and Cheese (Rocambole de Batata)
Potato Roulade (Rocambole de Batata) is a jelly roll made from mashed potatoes baked in a sheet pan, filled with ground beef and cheese, rolled, and then topped with tomato sauce and Parmesan cheese. An easy dish to wow family and guests.
Prep Time
1 hr
Cook Time
35 mins
Total Time
1 hr 35 mins
Servings:
12
Calories:
249 kcal
Course:
Main Course
Cuisine:
Brazilian
Ingredients
For the potato roulade:
- 2 lbs russet potato
- 2 tablespoon butter at room temperature, unsalted
- ⅓ cup Parmesan Cheese grated
- 1 cup milk whole
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 2 egg at room temperature, large
- ½ cup all-purpose flour (or gluten-free)
- 1 tablespoon baking powder
For the filling and topping:
- 2 tablespoon vegetable oil
- ½ yellow onion small, diced
- 2 tsbp garlic minced
- 1 lb ground beef lean
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¾ cup tomato sauce
- ¼ cup red wine vinegar
- 2 tablespoon parsley chopped, or green onions
- 1 ½ cup mozzarella cheese or 8 thin slices Mozzarella or Provolone, shredded
- ¼ cup Parmesan Cheese or 1 tablespoon grated Parmesan, shaved
Instructions
- Wash potatoes, place them in cold water, and cook on medium-high for about 12-15 minutes or until fork-tender.
- Mash cooked potatoes well and stir in butter, Parmesan cheese, milk, seasonings, and egg yolks until uniform. Then, stir in flour and baking powder until no lumps are visible.
- Drain; remove peel while warm using a pairing knife or by rubbing peel with a clean cloth. In a separate bowl, beat egg whites until stiff; fold into the potato mixture; set aside. Preheat oven to 350 degrees F.
- Grease a 9 x 13-inch jelly roll pan, line with parchment paper, and then grease paper. Pour potato batter into the pan, spreading uniformly with a spatula.
- Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, cook ground beef. Heat oil in a no stick skillet and cook onion over medium for about 3 minutes, stirring occasionally.
- Add garlic and cook for about 1 minute. Do not let brown! Add ground beef and brown over medium-high, about 2 minutes. Reduce heat to medium, stir in seasonings and ¼ cup tomato sauce, and let cook for about 4-6 minutes.
- Stir in vinegar and let cook until evaporated. Stir in chopped parsley or green onion. Set aside. Once potato roulade has finished cooking, loosen edges with a paring knife. Place a warm wet cloth on top and then the back of a larger jelly roll pan.
- Invert, remove paper, and trim off hardened short edges only. Layer on mozarella cheese and then the cooked ground beef, each in a single layer. Roll carefully while warm with the help of the wet cloth.
- Carefully transfer roulade to a serving platter. Top with ½ cup warm tomato sauce and shaved Parmesan cheese. Garnish as desired and enjoy.
Cup of Yum
Notes
- MAKE-AHEAD: Make the Potato Roulade ahead, cover well, and refrigerate for up to 3-5 days. Right before serving, reheat and only then top with tomato sauce and Parmesan cheese.
- HOW TO REHEAT: To reheat a whole potato roulade, place it onto a baking sheet lined with parchment paper. Cover loosely with foil and bake in a preheated 250º F oven for about 15-25 minutes, or until warm. Serve topped with sauce and cheese. If sliced, reheat in the microwave for about 30-60 seconds, depending on the amount of slices.
Nutrition Information
Calories
249kcal
(12%)
Carbohydrates
20g
(7%)
Protein
16g
(32%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
71mg
(24%)
Sodium
647mg
(27%)
Potassium
654mg
(14%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
315IU
(6%)
Vitamin C
5.4mg
(6%)
Calcium
190mg
(19%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 249
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 71mg | 24% |
| Sodium | 647mg | 27% |
| Potassium | 654mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 190mg | 19% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.