I love potatoes. They are so versatile and are pretty cheap too. I could probably post a new potato recipe every week as I’m always experimenting with them. This recipe for a creamy bake is similar to dauphinoise or gratin. The chorizo gives the sauce a bit of colour and an incredible flavour. You can taste the fresh rosemary with every mouthful and well it’s just a little bit indulgent with the double cream too. No New Year detox here I’m afraid.
You will need:
750g Potatoes sliced thinly ( I used new potatoes but any will do)
300ml double cream
50ml of milk
1 shallot, diced
2 inch chunk of Chorizo diced finely
A few sprigs of rosemary, washed and chopped finely.
2 garlic cloves crushed or a large squirt of garlic purée
Preheat your oven to gas mark 5.
Sauté your shallot,chorizo and garlic in a frying pan until browned. Turn off the heat then add your rosemary and set aside. Layer your potatoes in an ovenproof dish. Now add your cream and milk to the frying pan and stir to combine all ingredients. Pour the mixture over the potatoes, ensuring all are covered. Sprinkle with black pepper and bake for 25-30 minutes or until potatoes are soft and the top is golden brown.