Scalloped Potato Roll
User Reviews
5
Scalloped Potato Roll
Description
The Scalloped Potato Roll begins with thinly sliced peeled potatoes layered on parchment in an overlapping pattern. Before baking, the potatoes are brushed with a marinade mixing soy sauce, smoked paprika, maple syrup, garlic powder, and oil, which imparts a smoky, subtly sweet flavor and helps achieve a golden crust. The potato layers bake at 400°F until nearly cooked and golden brown.
Meanwhile, the filling is prepared by sautéing onion and garlic with oregano, basil, fennel seeds, onion powder, and pepper flakes, then adding lentils, tomato puree, and spinach to create a flavorful, hearty mixture with a balance of earthiness from the lentils and brightness from the tomato and herbs.
The dish can be layered with vegan mozzarella cheese, adding richness and melting to bind the roll when assembled. This combination delivers a textured contrast between tender, slightly crisp potatoes and the thick, aromatic filling.
Ingredients
- 5 potato thinly sliced, medium-sized, peeled
For the filling:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon oregano dried
- 1/2 teaspoon basil dried or 2-3 tablespoons fresh
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper flakes
- 15 Oz lentils can, drained or 1 1/2 cups cooked
- 1 cup tomato puree or pasta sauce or marinara sauce
- 1 cup spinach thawed and squeezed a little, frozen
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the bacon marinade for the potatoes:
- 1 tablespoon soy sauce , use tamari for gluten-free
- 1 teaspoon smoked paprika
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon neutral cooking oil generic cooking oil
For layering
- vegan mozzarella cheese or other vegan cheese as needed
Instructions
- Slice your potatoes, if you haven’t already.
- Make the bacon marinade by mixing all of the ingredients until well combined.
- Line one or two pans with parchment paper. I like to use two small pans which are 8 x 10 -inches or similar sizes so that I can make smaller, burrito-sized rolls.
- Sprinkle some vegan mozzarella(optional). Then Line up the potatoes on the baking dishes in an overlapping fashion so that they are at least half overlapped by the other potato on all sides.
- Brush the marinade liberally on top of the lined-up potatoes and bake at 400 °F (205°C) for 15-20 minutes or until the potatoes are nicely golden brown and almost cooked.
- In the meanwhile, make your filling; heat up a skillet over medium heat and add the oil. Once hot add onion, garlic, and a pinch of salt and cook until golden and translucent.
- Add in all of the herbs,spinach and mix in.
- Add in the lentils, and the tomato puree, mix in and bring it to a good boil.
- Add in the salt, and pepper, mix in and continue to cook. Make sure to cook until the mixture thickens a little bit. This will take anywhere from 4 minutes to 8 minutes depending on the moisture content of the sauce and the spinach. Take off the heat and let it sit to cool a little bit.
- Check on the potatoes. If they’re not done yet, then continue to bake for 5-10 minutes longer. Depending on your oven, the total time is usually between 20-30 minutes.
- Remove the potatoes from the oven,loosen them from the parchment sheet, then top them with the cooked lentil and make sure and spread evenly. Top with vegan mozzarella. Use shreds or my cashew mozzarella
- Using the parchment sheet, fold the potatoes into a roll over the filling. This is optional. You can just slice and pile the potatoes over 2 to 3-layer deep potatoes and then bake it to make stuffed potato stacks! Bake for 10-15 minutes or until everything is warmed through, cheese melted .
- Remove from the oven, and let it cool for a little bit, at least 10 minutes or so. Then using a sharp nice, slice and serve. Or stack and serve.
- Serve with some garlic bread or some roasted veggies or soup or as is.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 78g | 26% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 654mg | 27% |
| Potassium | 1914mg | 41% |
| Fiber | 17g | 68% |
| Sugar | 8g | 16% |
| Vitamin A | 5142IU | 103% |
| Vitamin C | 63mg | 70% |
| Calcium | 130mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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