Chorizo and Roasted Pepper Gratin - Recipe by Amelie Wasiliev
Ingredients
1 Tbs butter, softened, for greasing
2 garlic cloves, minced
1 Tbs chopped mixed oregano and thyme leaves
1 ½1/2cups (350mL) heavy cream
900 g russet or red royale potatoes, peeled and thinly sliced
200 g chorizo, sliced
250 g jar roasted red peppers, drained
55 g grated Parmesan cheese
2/3 cup (55 g) grated Cheddar cheese
Salt and black pepper
Method
Preheat the oven to 190 C.
Grease a Dutch oven with the butter (I like this in a round dish, or a skillet but it should be about 25 cm in diameter and at least 5 cm deep). Combine the garlic, herbs, cream, half teaspoon salt and half teaspoon black pepper in a jug.
Arrange a third of the potato slices in a layer in the Dutch oven. Top with a layer of half of the chorizo slices and red peppers and a third of the mixed cheese and cream mixture. Repeat the layering, finishing with the potatoes and cream. Set the last third of cheese aside for after cooking.
Cover with aluminium foil and bake for 50 minutes. At this point use a knife or fork to check that the potatoes have softened. This will depend on how thin you’ve sliced them, so if your potatoes are still firm, cook for another 10 to 15 minutes.
When the potatoes are cooked or close to, remove the foil, sprinkle the top with the reserved cheese and season to taste. Bake for 15 to 20 minutes until the top is melted, browned, and crisping.
Make ahead:
This is a great dish to prepare ahead. Set aside 120mL of the cream mixture with the last third of cheese. After the initial 50 minutes of baking, let cool to room temperature, then refrigerate covered until ready to reheat (1 to 2 days in advance works well).
When ready to serve, remove from the refrigerator 1 hour before, pour over the reserved cream mix and the cheese and bake for 20 to 30 minutes to make sure it’s hot throughout.
