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5 from 2 votes

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. 
Course:Entree
Cuisine:Brazilian
Keywords:potato roulade
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories249 kcal
Author Denise Browning

Ingredients

For the potato roulade:

  • 2 lbs russet potatoes
  • 2 tbsp unsalted butter at room temperature
  • 1/3 cup grated Parmesan cheese
  • 1 cup whole milk
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 large eggs at room temperature
  • 1/2 cup all-purpose flour (or gluten-free)
  • 1 tbsp baking powder

For the filling and topping:

  • 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)

Instructions

  • Wash potatoes, place them in cold water, and cook on medium-high for about 12-15 minutes or until fork-tender.  
  • 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.
  • 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. 
  • 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.
  • 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.
  • 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. 
  • 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. 
  • 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. 
  • Carefully transfer roulade to a serving platter. Top with 1/2 cup warm tomato sauce and shaved Parmesan cheese. Garnish as desired and enjoy.

Recipe Notes

  • MAKE-AHEAD:  Make the Potato Roulade ahead, cover well, and refrigerate for up to 3-5 days. Right before serving, reheat and only then top with tomato sauce and Parmesan cheese.
  • HOW TO REHEAT: To reheat a whole potato roulade, place it onto a baking sheet lined with parchment paper. Cover loosely with foil and bake in a preheated 250º F oven for about 15-25 minutes, or until warm. Serve topped with sauce and cheese. If sliced, reheat in the microwave for about 30-60 seconds, depending on the amount of slices.   

Nutrition

Calories: 249kcal | Carbohydrates: 20g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 647mg | Potassium: 654mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 5.4mg | Calcium: 190mg | Iron: 2.3mg
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