Ingredients

  • 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

Method

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.

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