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Potato Roulade

If you are having a lot of guests for dinner, why not try this roulade? It is a great recipe to make a little go a long way. And it can be made a day in advance. It is inspired by a recipe where the mashed potatoes is flavoured with a parsley pesto, but I have chosen to use a pea puré instead.

POTATO ROULADE
10-12 PERS.

BASE:
1 KG PEELED AND GRATED POTATOES
2 EGGS
100 ML. MILK
1 TSP. SALT
100 G GRATED MOZZARELLA OR CHEDDAR

Mix all the ingredients together and spread the mixture out onto a baking sheet lined with baking paper in a even layer.

Bake the vase at 200 degrees celsius in the middle of the oven for 40 minutes.

Remove the base and roll it to a roulade and let it cool.

FILLING:
450 G POTATOES
15 G BUTTER
25 ML. MILK
125 G PEAS
200 G BACON
SALT AND PEPPER

Cook the bacon crispy and finely chop it.

Peel and cook the potatoes till tender.

Mash the potatoes with butter, milk, salt and pepper.

Boil the peas for 2-3 min. and blend them into a puré.

Mix the peas into the mashed potatoes along with the bacon.

ASSEMBLY:

Spread the mashed potatoes out onto the cold base and roll it together into a roulade.

Wrap the roulade in aluminium foil, tightly so that it holds its shape and place it in the fridge for a few hours so it can set.

Before serving, cut the roulade into 1.5 cm thick slices and sear them in a little butter on a pan.

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