Spanish-influenced Dauphinoise Potatoes with Chorizo and Piquillo Peppers

This delicious tasty simple tapas fusion has no expensive ingredients and is packed with flavour and a garlicky smokey heat. Great with a dollop of Bravas mayonnaise and spoon of Brocamole.

INGREDIENTS TO GET READY

100g Peeled Maris Piper Potatoes

200ml Single Cream

100g Sliced Chorizo Gran Vela

4 x Large cloves of Garlic (smashed and finely chopped)

100g Piquillo Peppers with Garlic

80g Grated Manchego Cheese

Salt and Pepper to taste

PUT IT TOGETHER

1. Slice the potatoes as thinly as possible using a mandolin or a very sharp knife(do not place in water). Season with salt and pepper and allow to stand and soften for 15 minutes or so.

2. In a saucepan bing the cream to a simmer and season to your personal taste. When the potatoes have softened, add to the cream and bring to a gentle simmer add the cheese mix well and remove from the heat.

3. Butter or oil a pie dish and carefully layer the potatoes alternating with chorizo and peppers until the dish is completely full. Press gently and place in a pre heated oven 160c for around an hour. The dish should be glazed and golden brown, test it is cooked by inserting a sharp knife through the centre, there should be no resistance and the potatoes should be soft.

4. If using for Tapas place the dish on a tray and press and chill over night.if serving from the oven as a side dish allow to cool slightly as it will be molten hot.

5. For tapas when the potato is cold cut to required size, re-heat through the oven or microwave as required.