Potato Roulade with Ground Beef and Cheese (Rocambole de Batata)
“Potato Roulade (Rocambole de Batata) is a jelly roll made from mashed potatoes baked in a sheet pan, filled with ground beef and cheese, rolled, and then topped with tomato sauce and Parmesan cheese. An easy dish to wow family and guests."
Antonio Seabra
Potato Roulade with Ground Beef and Cheese (Rocambole de Batata)
Rated 5 stars by 1 users
Category
Dinner, Lunch
Servings
12
Prep Time
60 minutes
Cook Time
35 minutes
Calories
250
Author:
Antonio Seabra
“Potato Roulade (Rocambole de Batata) is a jelly roll made from mashed potatoes baked in a sheet pan, filled with ground beef and cheese, rolled, and then topped with tomato sauce and Parmesan cheese.
An easy dish to wow family and guests."
Bon appetit!
Antonio Seabra
Ingredients
2 lbs russet potatoes
-
2 tbsp unsalted butter at room temperature
-
1/3 cup grated Parmesan cheese
-
1 tsp salt
1/2 tsp ground black pepper
-
2 large eggs at room temperature
-
1/2 cup all-purpose flour (or gluten-free)
-
2 tbsp vegetable oil
1/2 yellow onion, small diced
-
2 tsbp minced garlic
1 lb lean ground beef
-
1 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
-
3/4 cup tomato sauce
-
1/4 cup red wine vinegar
2 tbsp chopped parsley or green onions
-
1 1/2 cup shredded mozzarella (or 8 thin slices Mozzarella or Provolone)
-
1/4 cup shaved Parmesan cheese (or 1 tbsp grated Parmesan)
-
1 cup whole milk.
Directions
1. Wash potatoes, place them in cold water, and cook on medium-high for about 12-15 minutes or until fork-tender.
2. Mash cooked potatoes well and stir in butter, Parmesan cheese, milk, seasonings, and egg yolks until uniform. Then, stir in flour and baking powder until no lumps are visible.
3. Drain; remove peel while warm using a pairing knife or by rubbing peel with a clean cloth. In a separate bowl, beat egg whites until stiff; fold into the potato mixture; set aside. Preheat oven to 350 degrees F.
4. Grease a 9 x 13-inch jelly roll pan, line with parchment paper, and then grease paper. Pour potato batter into the pan, spreading uniformly with a spatula.
5. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, cook ground beef. Heat oil in a no stick skillet and cook onion over medium for about 3 minutes, stirring occasionally.
6. Add garlic and cook for about 1 minute. Do not let brown! Add ground beef and brown over medium-high, about 2 minutes. Reduce heat to medium, stir in seasonings and 1/4 cup tomato sauce, and let cook for about 4-6 minutes.
7. Stir in vinegar and let cook until evaporated. Stir in chopped parsley or green onion. Set aside. Once potato roulade has finished cooking, loosen edges with a paring knife. Place a warm wet cloth on top and then the back of a larger jelly roll pan.
8. Invert, remove paper, and trim off hardened short edges only. Layer on mozarella cheese and then the cooked ground beef, each in a single layer. Roll carefully while warm with the help of the wet cloth.
9. Carefully transfer roulade to a serving platter. Top with 1/2 cup warm tomato sauce and shaved Parmesan cheese. Garnish as desired and enjoy.
Nutrition
Calories 250, Carbs 20 grams, Protein 16 grams, Fat 11 grams, Saturated Fat 6 grams, Cholesterol 71 milligrams, Sodium 647 milligrams, Fiber 1 grams, Sugar 2 grams
