Potato roll with cheese crust and beef

Potato roll with cheese crust and beef

Potato roll with cheese crust and beef

Course: Beef, Main Course
Picture this: a luscious Potato Roll with a cheese crust that cradles a savory beef filling, promising a symphony of flavors in every bite. Forget the bland and embrace the extraordinary.
To start, the art lies in the potato layer—thin enough to roll without a fuss, thick enough to hold its own. It’s like finding the Goldilocks of potato slices. Think precision.
As the layers bake, the Mozzarella dances with the potatoes, creating a cheesy crescendo that is both crispy and comforting. It’s like a culinary tango of textures and tastes, leaving your taste buds in awe.

In the beefy subplot, minced beef takes center stage, pirouetting with onions and garlic. A dash of paprika adds a smoky twist, turning a simple sauté into a flavorful ballet.
Now, let’s talk health. This dish is a protein powerhouse, thanks to the beef, and the potatoes provide a good dose of complex carbs. It’s a balanced act, like a tightrope walker gracefully navigating the fine line between indulgence and guilt.
Calorie-wise, it’s a mindful treat, allowing you to savor without remorse. It’s the guilt-free pleasure akin to finding a ten-dollar bill in your old jeans—unexpected and delightful.
This Potato Roll isn’t just a dish; it’s a piece of culinary history. While we may not have a precise date and name for its origin, let’s imagine it being served at a royal banquet, pleasing palates and earning a place in gastronomic lore.
In the end, as you savor this Potato Roll, think of it as a journey—a journey through layers of taste, a dance of textures, and a rendezvous with history. So, grab a fork and embark on a delicious adventure. Bon appétit!


  • 300g (10.7 oz) grated Mozzarella

  • 400 g (14.3 oz) minced beef

  • 150 g (5.3 oz) white onion, chopped

  • 1 kg (2.2 lbs) potatoes

  • 1 tsp paprika

  • 3 tbsp sunflower oil

  • 3 cloves garlic, minced

  • Salt/pepper to taste


  • Peel the potatoes, cut them into thin circles 1 mm thick.
  • Place baking paper on a tray and sprinkle half of the total amount of grated cheese on top.
  • Distribute the sliced potatoes overlapping each other over the cheese. Salt and pepper to taste.
  • Sprinkle the remaining cheese over the potatoes and bake at 180 C° (355 F) for 30 minutes. You may need more or less time depending on your oven.
  • Meanwhile, saute the ground beef using sunflower oil for 3-4 minutes. Add paprika, salt and pepper.
  • Add onion and garlic to the beef and cook for another 5 minutes until the meat turns brown.
  • As soon as the potatoes are soft and the cheese is browned, distribute the minced meat evenly on top of the potatoes.
  • Cool the dish a little, then roll the warm layer of potatoes, removing the baking paper as you roll. Also, for better aesthetics you can trim the edges of the roll.
  • Serve potato roll with fresh vegetables or salad. Bon appetit!

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