Side
Smoky Chorizo Potato Gratin
Cheesy potato gratin flavoured with our Smoked Garlic Paste and Sweet Smoked Paprika and topped with crispy pan-fried chorizo.
Method
- Preheat oven to 200 °C fan / 220 °C conventional.
- Grease a medium-large roasting dish with oil or butter. Layer the potato slices evenly, seasoning lightly with salt and pepper.
- In a small saucepan, whisk the cream with the Sweet Smoked Paprika and Smoked Garlic Paste and warm gently until fragrant. Pour evenly over the potatoes.
- Sprinkle most of the cheese over the potatoes, reserving a small amount for the final topping.
- Roast uncovered for 40-45 minutes, until the potatoes are tender when pierced with a knife.
- While roasting, fry the chorizo in a dry pan for 3–4 minutes until crispy.
- Remove the gratin from the oven, scatter the remaining cheese on top, then sprinkle the crispy chorizo evenly over the cheese.
- Return to the oven for 10 minutes, or until the cheese is bubbling and golden.
- Garnish with a sprinkle of Bart Parsley and serve immediately.
