Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed, peeled, and sliced 1/8 inch thick
  • 2 cups finely grated Parmesan cheese
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme leaves
  • 2 cups shredded mozzarella cheese
  • 1 cup cooked ham, finely diced
  • 2 cups fresh baby spinach, sautéed and squeezed dry
  • 1/2 cup ricotta cheese
  • 2 cloves garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 13x18 inch half-sheet pan with high-quality parchment paper.
  2. Sprinkle 1 cup of the Parmesan cheese in an even layer over the parchment paper. Arrange potato slices in overlapping rows (shingling), ensuring each slice covers half of the previous one to create a continuous sheet.
  3. Brush the potato sheet with olive oil and season with salt, pepper, and thyme. Sprinkle the remaining 1 cup of Parmesan over the top.
  4. Bake for 25–30 minutes until the edges are deep mahogany and the potatoes are tender and fused into a cohesive sheet.
  5. Remove from oven. Evenly spread the ricotta cheese (mixed with minced garlic) over the potato sheet, followed by the sautéed spinach, diced ham, and shredded mozzarella.
  6. Using the parchment paper to assist, carefully roll the potato sheet from one short end to the other into a tight log. Place the roll seam-side down on the tray.
  7. Return to the oven for an additional 15–20 minutes until the cheese is molten and the exterior is crisp. Let rest for 5 minutes before slicing into 8 rounds.