Potato Gratin, Spinach & Mushroom Roll

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Potato Gratin, Spinach & Mushroom Roll

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Ingredients

Adjust Servings:
For the Gratin
1 large Potato
150g Grated Mozzarella
1 tsp Mixed Herbs
1 Beaten Free-Range Egg
50g Grated Parmesan
1 tsp Mustard Seeds
Salt & Pepper
For the Filling
450g Cooked Spinach
250g Ricotta Cheese
1 tsp Smoked Paprika
1 tbsp Unsalted Butter
400g Chopped Mushrooms
1 Clove Garlic Chopped
2 tbsp Mushroom Soya Sauce

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I love this recipe, it looks much more complicated than it really is. You can substitute the mushrooms with minced beef, also cured meats work well too!

Features:

    Ingredients

    • For the Gratin

    • For the Filling

    Directions

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    Steps

    1
    Done

    Preheat the oven to 180 degrees, grease and line a 35 x 25cm baking sheet. Using a mandolin thinly slice the potato, rinse, drain then dry on some paper towel. Line the baking sheet with half of the mozzarella.

    2
    Done

    Next, layer on the potato on the baking sheet, overlapping each slice. Top with the remainder of the mozzarella, mixed herbs, then bake for 30 minutes.

    3
    Done

    Meanwhile, prepare the filling. Place the spinach with half a cup of water in a bowl, cover and cook in the microwave for three minutes, drain and leave to cool.

    4
    Done

    Over a medium heat melt the butter with the garlic, paprika and mushrooms. Stirring occasionally, cook until soft, remove from the heat and allow to cool.

    5
    Done

    Next, in a large bowl combine the spinach, ricotta cheese, mixed spice and season. Remove the potato from the oven and leave to cool, long enough so that you can handle the baking tray.

    6
    Done

    Lift the paper to loosen the potato. Evenly spread over the spinach. Add the mushrooms, then from the narrowest side lift the potato sheet and roll.

    7
    Done

    Place the roll in the centre of the tray, brush with egg, top with parmesan, mustard seeds, then bake for 20 minutes. When the outside is golden remove from the oven, slice, and serve.

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