Bacon Cheeseburger Scalloped Potato Rollup

 I made a Cheesy Ham and Scalloped Potato  roll up a few weeks ago and it sparked an idea of using the potato roll up elsewhere...I waited to post the ham and cheese one until I made it again since I only got some end pictures of that one, see previous post if you want to.do the Ham and Cheese Rollup !

2-3 potatoes, peeled and thinly sliced (1/16in)

roughly 16 oz mixed cheese, shredded (I used Sharp Cheddar, Mozzarella and Extra Sharp White Cheddar)

 6 slices bacon, cooked crisp and crumbled

1 lb ground beef, seasoned to taste, browned and drained

1/3 of a medium sweet onion, diced (more or less to taste)

1 medium roma tomato, diced

1 medium dill pickle, diced

1 recipe SuperPickle Secret Sauce*

Line a large baking sheet(12x16) with parchment paper and spray it with cooking spray (don't skip the parchment paper, it wont roll properly with out this)

Evenly spread about half of your mixed cheese on the parchment paper, make sure it isn't spread too thin, the cheese will help hold the potatoes together.

Evenly layer the potato slices, overlapping slightly, over the cheese. 

Lightly press down with a paper towel to absorb excess moisture, sprinkle with pepper and a little garlic powder

Top evenly about 2/3 of the remaining cheese.

Bake at 350 for 30 minutes, until potatoes are soft and everything is bubbly and just starting to brown 

Remove from the oven.

Allow to cool for 15 minutes.

In a large bowl combine the cooked beef, onions, tomato and pickle. Add roughly 1/2 of the secret sauce and mix gently. 

Spread evenly over the cooked potatoes, right up to the edges.  Sprinkle with bacon and remaining cheese.

Starting at the short end, gently pick up the parchment paper and begin to roll it up with firm but gentle pressure, taking care to not let toppings spill out the sides, peel away the parchment paper as you roll it. 

Place seem side down back on the parchment paper. 

Bake at 350 for 20-30 minutes until it is bubbly and heated through. 

 Allow to set for 10-15 minutes and slice with a sharp knife.  Top with more secret sauce and serve!

*If you dont want to use Secret Sauce you can use BBQ, Mayo, Mustard, Ketchup or any combo you prefer!

Ham and Scalloped Potato Rollup

 I saw something with a potato rollup , it had a  beef and tomato sauce and the like so it really didn't sound like something my family would go for but I LOVED the concept. I decided to turn it into a cheesy ham and potato roll! 

I only got end pictures so I am posting this in conjunction with doing another version using this roll up so you can reference those photos if needed.

8 oz shredded mozzarella, divided

6 oz shredded parmesan (not green can), divided

2-3 medium potatoes, scrubbed and sliced thin (thin enough that you can slightly see through them, about 1/16 inch)

1/4-1/3 white onion, sliced the same thickness as the potatoes

1 cup sour cream

8 oz shredded cheddar, divided

1 1/2 cups diced ham

2-3 green onions, chopped (plus one for serving)

garlic salt and pepper 

(For Rollup pictures please see Bacon Cheeseburger Rollup)

Line a large baking sheet(12x16) with parchment paper and spray it with cooking spray (don't skip the parchment paper, it is difficult to roll properly with out this)

Evenly spread 6 oz oz the mozzarella and 6 oz of the parmesan cheese on the parchment paper, make sure it isn't spread too thin, the cheese will help hold the potatoes together.

Evenly layer the potato slices, overlapping slightly, over the cheese.

Lightly press down with a paper towel to absorb excess moisture, sprinkle with garlic salt and pepper.

Top evenly with remaining mozzarella and parmesan (you can add more cheese if you like!)  and about 3/4 of your thinly sliced onions.

Bake at 350 for 30 minutes, until potatoes are soft and everything is bubbly and just starting to brown

Remove from the oven and immediately press down with a flat spatula to help the potatoes press together even more.

Allow to cool for 10 minutes

While it is cooling, shred 8 oz extra sharp cheddar and mix 1 1/2 cups with 1 cup sour cream. Reserve the rest of the cheddar.

When the potatoes have cooled, spread the cheddar/sour cream mixture evenly over the potatoes. Sprinkle with the diced ham, the rest of the sliced onions and the chopped green onions. Season more to taste.

Starting at a short end gently pick up the parchment paper and peel it away as you roll the potatoes up loosely, when it is rolled, set it seam side down back on the parchment paper. 

Top with remaining cheddar and put back in the oven for 20-30 minutes 

Allow to set for 10 minutes, slice with a sharp knife, top with more green onions and serve!