Ingredients

  • Potatoes: 4 large (thinly sliced)

  • Cheese: 2 cups shredded Mozzarella or Cheddar

  • Beef: 1 lb lean ground beef

  • Aromatics: 1 onion (diced), 2 cloves garlic (minced)

  • Seasoning: 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, 1 tsp dried oregano

  • Garnish: Fresh parsley

Instructions

  1. Prepare the Base: Preheat your oven to 200°C. Line a large baking sheet with parchment paper. Sprinkle 1 cup of cheese evenly across the paper. Arrange the potato slices in overlapping rows on top of the cheese to create a solid rectangle. Sprinkle with a little more cheese and a pinch of salt.

  2. Bake Potatoes: Bake for 25–30 minutes until the potatoes are flexible and the edges are slightly golden.

  3. Cook the Filling: While the potatoes bake, sauté the onion in a pan until soft. Add the ground beef and cook until browned. Stir in the garlic, salt, pepper, paprika, and oregano. Drain any excess fat and set aside.

  4. Assemble: Remove the potato sheet from the oven. Spread the cooked beef mixture evenly over the potatoes, leaving a small margin at the edges. Sprinkle the remaining cheese over the beef.

  5. Roll and Roast: Carefully lift the parchment paper from one short end and roll the potato sheet tightly over the filling, peeling the paper back as you go.

  6. Final Bake: Place the roll back in the oven (seam side down) for 10–15 minutes until the cheese is bubbly and the crust is crisp.

  7. Serve: Garnish with fresh parsley. Slice into thick rounds and serve warm.

Chef’s Tip: Use a mandoline for the potatoes to ensure they are thin and uniform; this ensures they roll easily without breaking!