PERFECTION! Don’t even think about this recipe, just go ahead and make it. I got some fantastic chorizo in slices which makes it so easy to just devour or put between the potatoes.
Potato Gratin with Chorizo
PERFECTION!Don’t even think about this recipe, just go ahead and make it. I got some fantastic chorizo in slices which makes it so easy to just devour or put between the potatoes.
Ingredients
- 1.5 kg potatoes
- 1 tsp salt
- ¼ tsp pepper
- A little nutmeg
- 250 ml cream
- 1 clove garlic optional, smashed
- 30 grams Parmesan
- 50 grams “kefalotiri” or gruyere
- 70 grams Chorizo
- 1 Tbsp of butter for the pan
Instructions
- Cut the potatoes into thin slices (about 2-3 mm thick). Put them in a large bowl. Add salt, pepper and a little nutmeg. Pour over the cream and add 2/3 of the cheeses. Mix very well.
- Place the slices vertically, in an ovenproof dish, approximately 20 x 30 cm. Place the chorizo slices between them. Pour the cream over them until it reaches about half way up of the potatoes (keep any left-over cream). Cover the dish with foil and bake at 200° C fan, for 45 minutes.Uncover and bake 15 minutes more.
- Reduce oven to 180° C fan. Pour the remaining cream over the gratin and sprinkle with the remaining cheese. Bake 35-40 minutes until golden.
- Let the potatoes stand for 15 minutes before serving.
