Potato overwhelming: a different main and easy -to -like dish

In this video we have a potato roller to surprise everyone at Christmas dinner with an economic, original and well tasty recipe.

The presentation of this overwhelming will make everyone want to try it. The best thing is that it is easy to do and can be experienced with different types of landfills and, when you get potatoes, it is suitable for celiacs.

In the video, Paulina prepares this roller with chicken, but they can also do the potato pionone with suitable vegan fillings, with different types of vegetables and even with legumes.

Some tips to take into account for this recipe:

• The potatoes are made in the oven but do not have to be crispy but rather soft, so that they can be manipulated in the assembly of the hit. For that they are added a little salt, oil and covered so that steam is generated during cooking.
• They will need aluminum foil to cook the potatoes and the same to assemble the roller.
• When preparing white sauce it is important to do the roux , that is, the flour is cooking well. You have to take color and start an aroma like toas.
• The overwhelming potatoes have to be placed on top of the other as if they were scales , to prevent the filling when arming.
  

Could it be the best and easiest recipes with dad of this blog? I don't know, but compete h. What do you think?

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Potato Drawn Recipe

Yield: 6 portions

Preparation time: 45 minutes

Ingredients

• 2 big or 4 small potatoes
• 1 leg chicken thigh
• 1 spinach tied
• 1 broth cube (or 1 cda .
• 1 CDA. of mustard
• Breadcrumbs (necessary amount)
• Chopped parsley to decorate
• Aluminum foil (baking)
• Salt to taste
• Olive oil

For white sauce

• 1 CDA. of butter
• 1 CDA. of flour
• 1 cup of milk
• 1 pinch of nutmeg

How to make chicken overwhelming step by step

1. In a pot with water and the broth cook the chicken piece until it is well cooked. Let cool and then crumble with your hands. 
2. Peel and cut the potatoes into fine slices, sheets. Place them overlapping on an oiled oven tray, sprinkle with salt and a splash of oil. Cover with aluminum foil and cook at medium oven for 15-20 minutes, until they are cooked but soft (non-crispy).
3. Wash, dry and chop the spinach. Cook in a pan covered for 2 minutes. Remove, drain the liquid well and return to the pan.
4. Add the butter to the hot spinach and let it melt. Incorporate the flour and stir, cooking until it takes a roasted tone. This is essential to eliminate raw flour flavor.
5. Incorporate the hot milk little by little, stirring with rod whisper until you get a thick sauce. Add a pinch of nutmeg and salt to taste. Remove from heat and let cool.
6. On a large sheet of aluminum foil, accommodate the slices of cooked potatoes in the form of scales, well overlapping with each other, forming a rectangle.
7. Extend the white spinach sauce above. Add the crumbled chicken and spread the old mustard.
8. Roll up with the help of aluminum foil, pressing to make it compact. If possible, take 20 minutes to the refrigerator to make firmness.
9. Remove from the refrigerator, sprinkle with breadcrumbs on top and bring to a strong oven or gratin for 10-15 minutes, until it brown on the outside.