Cheesy Potato and Beef Roulade

Tired of frying potatoes? This Cheesy Potato and Beef Roulade is a dish that combines the savory flavors of ground beef, vibrant vegetables, and layers of melted mozzarella with perfectly baked potatoes. The result is a mouthwatering, golden-brown roll that’s been a hit in kitchens everywhere. Once you try this recipe, it’s easy to see why your family keeps asking for more. This dish is not only satisfying but also visually impressive, making it perfect for family dinners or special occasions.

Ingredients

For the Base:

  • 200 g (7 oz) mozzarella, grated
  • 3 large potatoes, peeled and thinly sliced
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • Oil (for drizzling)

For the Meat Filling:

  • 500 g (17.6 oz) ground beef
  • 1 onion, finely chopped
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 60 ml (2 fl oz) tomato juice
  • 1 egg
  • 20 g (0.7 oz) mozzarella, grated
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • Oil (for cooking)
  • Dill, parsley, fennel (to taste)

For Topping and Decoration:

  • 20 g (0.7 oz) mozzarella, grated
  • Chopped green onion
  • Chopped dill, parsley, fennel (optional)

Method of Preparation

1. Preparation of the Base

Line a baking tray with parchment paper to prevent sticking and to make cleanup easier. Evenly sprinkle 200 g of grated mozzarella over the parchment paper. This layer of cheese will melt into a golden crust, forming the delicious base of your roulade.

Grate the peeled potatoes into thin, uniform slices using a mandoline or sharp knife. This ensures even cooking. Arrange the potato slices in a single layer over the mozzarella, covering the cheese completely.

Drizzle the potatoes with a bit of oil, then season them with salt, black pepper, paprika, and oregano. The seasoning enhances the natural flavors of the potatoes and cheese, while the oil helps them crisp up nicely.

Bake in a preheated oven at 180°C (350°F) for about 20 minutes. You want the cheese to melt and turn golden, while the potatoes should become tender and slightly crispy at the edges. This base is now ready to hold the savory meat filling.

2. Meat Preparation

Heat a small amount of oil in a pan over medium heat. Add the ground beef to the pan, breaking it up with a spoon as it cooks. Continue cooking until the meat is browned and fully cooked, which should take about 7-10 minutes.

Add the chopped onions and diced red and yellow peppers to the pan. Sauté the vegetables with the meat for about 10 minutes, stirring occasionally. This allows the onions to caramelize and the peppers to soften, adding depth of flavor to the filling.

Season the meat mixture with paprika, oregano, salt, and pepper. Cook for an additional 5-7 minutes, letting the spices fully integrate into the meat.

Stir in the tomato juice and mix well. The tomato juice adds moisture and a slight acidity, balancing the richness of the meat. Remove the pan from the heat and allow the filling to cool slightly before mixing in the egg and the remaining 20 g of mozzarella. The egg acts as a binder, helping to hold the filling together when the roulade is sliced.

3. Filling and Baking the Roulade

Spread the prepared meat mixture evenly over the baked potato and cheese base. Make sure the filling reaches all the edges for a consistent taste in every bite.

Carefully roll the base into a roulade, starting from one end and rolling tightly to encase the filling. Leave the seam side down on the baking tray to keep the roll intact.

Sprinkle the top of the roulade with the remaining 20 g of mozzarella and chopped green onion. The cheese will melt and create a golden crust, while the green onions add a fresh, vibrant finish.

Bake the roulade for 10 minutes at 180°C (350°F) with top and bottom heating. If your oven has a fan setting, use it for the final 3-5 minutes to ensure the top becomes nicely browned and crispy.

4. Finishing and Serving

Once the roulade is baked to perfection, remove it from the oven and let it cool slightly before slicing. Garnish with additional chopped green onion, dill, parsley, or fennel for an extra pop of color and flavor.

This Cheesy Potato and Beef Roulade is best served hot, accompanied by a fresh salad or roasted vegetables. The combination of crispy potatoes, savory meat, and melted cheese makes this dish a standout at any meal.

Tips for the Perfect Roulade

  • Enhance the Flavor: For an even richer flavor, add some grated Parmesan cheese to the meat mixture.
  • Vegetarian Option: Replace the ground beef with a hearty mixture of mushrooms and lentils for a vegetarian alternative.
  • Extra Flavor: Marinate the potato slices in olive oil with rosemary before baking to infuse them with additional flavor.
  • Make-Ahead: Prepare the roulade ahead of time and bake just before serving for an easy and impressive meal.

Nutritional Information

  • Servings: 4-6
  • Calories per serving: 350 kcal
  • Total Fat: 20 g
  • Saturated Fat: 8 g
  • Cholesterol: 95 mg
  • Sodium: 480 mg
  • Total Carbohydrates: 22 g
  • Dietary Fiber: 3 g
  • Sugars: 3 g
  • Protein: 22 g

This Cheesy Potato and Beef Roulade is a delightful blend of textures and flavors, offering a comforting, homemade dish that’s sure to become a family favorite. The combination of crispy potatoes, savory meat, and melted cheese is irresistible, making it a dish your family will ask for again and again.

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