Patatas Gratinadas con Chorizo

The sweetness of leeks, earthiness of potatoes, smoky, spicy chorizo, and nutty manchego combine perfectly in this simple dish. If you’re cooking this in the US, make sure you use Spanish Manchego – the Mexican stuff, (especially the processed product made by Kraft), is just not the same. Spanish Manchego may be the best cheese for browning there is.

Ingredients:

1.5 pounds potatoes

3 Tbsp unsalted butter

3 large leeks

1/2 lb young Manchego

1 chorizo sausage

salt and pepper to taste

Method:

Preheat the oven to 400F/200C

Peel and slice potatoes thickly, and cook in boiling salted water for 15-20 minutes, until barely tender.

While this is cooking, slice leeks into slender rounds and then saute them slowly in the butter until soft. Spread the leeks on the bottom of a shallow baking pan. Arrange the chorizo on top.

Drain the potatoes and arrange them over the chorizo. Slice the Manchego thinly and cover the top of the dish thoroughly with it (I usually discard some or all of the rind, as too much of it imparts too much of its own flavour).

Bake for 25-30 minutes until the cheese is melted and golden.

Serve immediately. Serves 6.

Advertisements

About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: