• 500 ml Cream
  • 4 Cloves of Garlic, peeled and finely chopped
  • 2 Onions, cut in half then finely sliced
  • 250 ml Cream
  • 1.5 kg Potatoes, peeled and thinly sliced
  • 1 Handful Parmesan cheese, freshly grated
  • 1 – 1 1/2 cups Cheddar
  • 2 Sprigs fresh Thyme
  • 2 Spicy Chorizo Sausages, cubed
  • sea salt
  • freshly ground black pepper
  • olive oil and butter


Preheat the oven to 200 degrees Celcius

Butter the inside of an ovenproof dish or pot that is about 30cm x 30 cm and at least 6cm deep. Fry the chorizo in a little oil until almost crispy. Remove from pan, but keep the oil to fry the onions and garlic until shiny. Layer the ingredients in the ovenproof dish as follows: slices of potato overlapping, salt and black pepper, thyme, a little fried garlic and onion, chorizo slices, some cheddar and a thin layer of cream. Repeat the layers and press down each layer with a spatula or back of a large spoon. Cover with foil and bake for 45 to 50 min. Baking times may vary according to the type of potatoes used, so check with a sharp knife. When ready, remove the foil and grate Parmesan on top. Pop it back into the oven for about another 10 min until crispy on top.

Enter your Email Address