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Ingredients
- 1.5 kg Maris Piper or other floury potatoes
- 1 large onion
- 1 x 150g pack diced cooking chorizo
- 1 x 170g pack Manchego cheese
- 300ml double cream
- 200ml whole milk
Step by step
Get ahead
Prepare to the end of step 5 the day before and chill. Add an extra 10-15 minutes cooking time from chilled.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Bring a large pan of well-salted water to the boil. While it heats, peel and cut the potatoes into 2cm chunks. Add the potatoes to the water and allow it to come back to a boil. Reduce to a simmer and cook for 10-15 minutes, just until a knife easily pierces the potatoes but they don’t fall apart.
- While the potatoes boil, finely slice the onion. Add the diced chorizo and onion to a frying pan set over a medium-high heat, and fry, stirring frequently, until the onion softens and starts to colour – about 10 minutes.
- Drain the potatoes then put them back into the pan and tip in the chorizo and onion. Coarsely grate the Manchego and add all but a small handful to the pan. Toss together to mix well, then tip into a medium-sized baking dish (about 15 x 25cm, or 1.5 litre capacity).
- Combine the cream and milk in a jug (or mix them in the potato pan to save washing up) and season generously. Pour the cream mixture over the potatoes, and sprinkle the remaining cheese on top.
- Bake for 30-40 minutes, until deeply browned on top, and the sauce is bubbling. Leave to stand and settle for 10-15 minutes before serving.
source:https://www.sainsburysmagazine.co.uk/recipes/mains/chorizo-and-manchego-potato-bake
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