NEW ORLEANS — For 60 years, Channel 4 has been privileged to celebrate and share many of those recipes with viewers across south Louisiana and Mississippi. Throughout the cookbook series, The Southern Food and Beverage Museum, which keeps the region’s delicious culinary history and heritage alive, provides historical context to the foods we cook and eat today. Each cookbook partner has also contributed their own recipes for you to enjoy and share.
Recipe: Scalloped Potato Roll
- 6 potatoes, peeled
- 2 cups grated Parmesan cheese, divided
- 3 tsp. garlic powder
- 2 Tbsp. Creole seasoning
- 2 Tbsp. olive oil
- 1 sweet onion, diced
- 1 lb. andouille, cubed
- 1 red bell pepper, diced
- 2 garlic gloves, finely chopped
- 4 Tbsp. fresh parsley, chopped, divided
- 1/2 cup green onion, diced
- 1 cup cheddar jack cheese, shredded
- Preheat oven to 350 degrees.
- Using a knife or mandolin cut the potatoes into slices 1/8 inch thick.
- On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
- Place the potatoes over the Parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
- Sprinkle to rest of the Parmesan evenly over the potatoes. Season with garlic powder and Creole seasoning. Bake for 30 minutes until golden and the potatoes are pliable and slightly crispy.
- In a skillet, heat olive oil over medium heat. Once the oil begins to shimmer, add the onions and cook until caramelized, about 15 minutes.
- Add the andouille and mix with the onion until browned, about 5 minutes. Stir in the red bell pepper, garlic, half of the parsley and green onions. Remove from heat.
- Evenly spread the andouille mixture over the potatoes, then sprinkle cheddar jack on top.
- Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
- Once it is completely rolled place the potato roll in the center of parchment paper and bake for 15 minutes.
- Sprinkle with parsley for garnish. Slice and serve immediately.
More Recipes by Chef Kevin Belton:
Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.