side dish
Smoky Chorizo Potato Gratin
Info
Cheesy potato gratin flavoured with our Smoked Garlic Paste and Sweet Smoked Paprika and topped with crispy pan-fried chorizo.Ingredients
Method
Ingredients
- 1.2 kg potatoes, peeled and thinly sliced
- 300 ml double cream
- 1½ tsp Bart Sweet Smoked Paprika
- 2 tsp Bart Smoked Garlic Paste
- 200 g grated Gruyère or mature Cheddar
- 150 g chorizo, diced
- Sprinkle of Bart Parsley, to garnish
Method
1. Preheat oven to 200 °C fan / 220 °C conventional.
2. Grease a medium-large roasting dish with oil or butter. Layer the potato slices evenly, seasoning lightly with salt and pepper.
3. 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.
4. Sprinkle most of the cheese over the potatoes, reserving a small amount for the final topping.
5. Roast uncovered for 40-45 minutes, until the potatoes are tender when pierced with a knife.
6. While roasting, fry the chorizo in a dry pan for 3–4 minutes until crispy.
7. Remove the gratin from the oven, scatter the remaining cheese on top, then sprinkle the crispy chorizo evenly over the cheese.
8. Return to the oven for 10 minutes, or until the cheese is bubbling and golden.
9. Garnish with a sprinkle of Bart Parsley and serve immediately.
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