This kale (or spinach) and bolognese scalloped potato roll is vegetarian and can be prepared vegan or with meat - perfect for impressing at parties/gatherings or for a crowd-pleasing mid-week meal!
Wash and peel the potatoes (or save yourself a few minutes and leave the peel on).
Using a mandoline (or sharp knife), carefully slice the potatoes into pieces around 3mm thick. A mandoline is definitely recommended for even slices. As you slice, transfer the potato slices to a bowl of clean water, this will stop them browning as you finish the job.When you remove them from the water, make sure to pat them dry well with a kitchen towel.
Step 2: Bake the scalloped potatoes
Cover a large baking tray with a piece of parchment paper and then spread a layer of shredded parmesan (or whatever cheese/ combo you're using) over the entire sheet, making sure it's well covered.
Lay the potato slices over the parmesan; I like to make layers from the short end of the pan, making sure the potatoes overlap (otherwise it will fall apart when rolling - Rere to the images/video).
Add more cheese and then bake in the oven at 350ºF/175ºC for 30-35 minutes.I did mine for 30 in the images as I was impatient, and the cheese was still quite melty. It will help when rolling if it's crisped up slightly more than that, gluing the potato slices together better (though it still worked).
Step 3: Prepare the fillings
While the scalloped potato bakes, you can prepare the fillings. If you're not using leftover bolognese, then now is the time to make it. Make sure to strain the filling slightly if it's very wet/juicy.At the same time, prepare the spinach or kale by wilting it in a large skillet and then carefully squeezing out any excess liquid.Top Tip: Have all the fillings ready when the potato comes out of the oven. The sooner it's assembled and rolled, the easier it will be.
Step 4: Assemble the scalloped potato roll
Now it's time to assemble the potato roll and there are two ways you can do this.Option 1: Add your bolognese filling to the center of the potato sheet (middle from the short end of the pan). Then add the spinach/kale beside that and top with a generous sprinkle of mozzarella or another MILD cheese.Option 2: layer thin layers of the ingredients across the entire bed of scalloped potatoes (leaving about 1 1/2-inch on each side, for when you roll the potato roll). So I'd layer a thin layer of the bolognese then the spinach/kale, and finally the cheese.To roll the potato roll, start from one of the narrow ends of the baking tray and roll the potato over, making sure to release the baking paper as you go.You can either leave parchment paper beneath the roll at this point or bake it directly on a non-stick silicone baking mat/ baking tray.
Step 5: The final bake
Place the prepared scalloped potato roll back in the oven for between 15-20 minutes. Optionally, broil (grill in the UK) the top of the roll for a few minutes right at the end to brown/crisp it up further.If you had issues rolling the potato and have a large enough loaf tin, you can transfer the roll to it, and it will help hold the bake together.
Once baked, sprinkle the roll with a little fresh parsley, slice, and enjoy!
How To Store
Fridge: Leftovers can be stored in an airtight container in the refrigerator for between 3-4 days. This may vary if you change the filling used (i.e., use meat)Freezer: I haven't tried freezing this, though I imagine it would work as all the elements are freezer-friendly. I suggest baking and slicing it. Place the slices on a large baking tray, then, once solid, wrap them in plastic wrap. They should be freezer friendly for up to 3 months—Thaw in the refrigerator before reheating.Re-heat: In the oven, this should help the cheese crisp up slightly again.
Video
Notes
Don't reduce the cheese! This is vital for acting as a binder to the potatoes; if anything, you could even add more, but NEVER less.
Use a mandoline: Unless you're very handy with a sharp knife and can cut even 3mm potato slices (or thin enough to bend without snapping, while raw), then a mandoline will be your best friend for thin, even slices.
I've only ever used parchment paper with no issues with sticking. In fact, I would markedly avoid wax paper or foil. However, it's worth noting that different brands of parchment paper can also make a massive difference. It may be worth doing a small 'test' patch with just a little cheese and a few slices of potato on the various non-stick options you have to see what works best for you before risking the entire potato roll's integrity.
To avoid rolling, you could also serve this as a scalloped potato 'bake' (like a potato lasagna). Just omit the rolling step, and you won't need as much cheese. You can use a sharp knife or pizza cutter to cut the potato layer in half to layer the bake up more (potato then bolognese, then spinach/kale then cheese, then repeat).
Recipe Variations:Vegetarian: make sure to use vegetarian parmesan or other rennet-free cheese. Otherwise, the recipe is naturally vegetarian. Vegan: use a melty vegan cheese (not all melt well). I suggest a mixture of vegan parmesan and cheddar/mozzarella for the outside and mozzarella inside. Otherwise, the bolognese filling is already vegan. Meat: Swap the soy mince for ground beef or sausage. Lower-carb: You can actually omit the potatoes entirely and use zucchini slices instead.Other Fillings: in place of the bolognese, you could use this vegan mushroom wellington filling. For vegetarians, you could make a spicy Mexican style breakfast egg mixture with tomatoes and peppers (like a Mexican hash roll). At Christmas time, I dare you to make a 'Christmas Dinner' variety; mashed potato, roasted sprouts, meat (or meat alternative), stuffing, and just a little gravy or cranberry sauce (yummy x1000).