Scalloped Potato Roll

Gluten-free Nut-free

Make this as savory breakfast or a side for the holiday table! You can make these into rolls for the potato roll slices or just stack them up to make stuffed potato stacks!

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Key Ingredients

- Lentils - Tomato Puree - Spinach - Smoked Paprika - Fennel Seeds

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Persimmon
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1

Make the bacon marinade by mixing all of the ingredients until well combined.

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Make the bacon marinade

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2

Sprinkle some vegan mozzarella(optional). Then Line up the potatoes on the baking dishes in an overlapping fashion so that they are at least half overlapped by the other potato on all sides.

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Line up the potatoes

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3

Brush the marinade liberally on top of the lined-up potatoes and bake.

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Bake the potatoes

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4

Fry the garlic, onion, and a dash of salt until they are golden and transparent. Mix in all of the herbs ,spinach,  tomato puree and lentils, stir it all together, and then bring it to a rolling boil. Mix in the salt and pepper , then carry on cooking. Make sure to boil the mixture until it begins to slightly thicken.

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Make the filling

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5

Remove the potatoes from the oven,loosen them from the parchment sheet, then top them with the cooked lentil and make sure and spread evenly. Top with vegan mozzarella.

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Add mozzarella cheese

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6

Using the parchment sheet, fold the potatoes into a roll over the filling. This is optional. You can just slice and pile the potatoes over 2 to 3-layer deep potatoes and then bake it to make stuffed potato stacks! Bake for 10-15 minutes or until everything is warmed through, cheese melted . – 

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Roll over the filling

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7

Remove from the oven, and let it cool for a little bit, at least 10 minutes or so. Then using a sharp nice, slice and serve. Or stack and serve. – 

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Slice and enjoy!

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