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.
1.5 pounds potatoes
3 Tbsp unsalted butter
3 large leeks
1/2 lb young Manchego
1 chorizo sausage
salt and pepper to taste
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.