Spanish-influenced Dauphinoise Potatoes with Chorizo and Piquillo Peppers
by Mark Prescott
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.
Recipe Cuisine: Mediterranean