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Chorizo and Manchego potato bake


Serves: 6
timePrep time: 15 mins
timeTotal time:
Chorizo and Manchego potato bake
Recipe photograph by Toby Scott

Chorizo and Manchego potato bake


Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
728Kcal
Fat
47gr
Saturates
28gr
Carbs
53gr
Sugars
7gr
Fibre
6gr
Protein
20gr
Salt
1.7gr

John Whaite

John Whaite

John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks. 

See more of John Whaite’s recipes
John Whaite

John Whaite

John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks. 

See more of John Whaite’s recipes

Ingredients

  • 1.5 kg Maris Piper or other floury potatoes
  • 1 large onion
  • 1 x 150g pack diced cooking chorizo
  • 1 x 170g pack Manchego cheese
  • 300ml double cream
  • 200ml whole milk

Step by step

Get ahead
Prepare to the end of step 5 the day before and chill. Add an extra 10-15 minutes cooking time from chilled.
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Bring a large pan of well-salted water to the boil. While it heats, peel and cut the potatoes into 2cm chunks. Add the potatoes to the water and allow it to come back to a boil. Reduce to a simmer and cook for 10-15 minutes, just until a knife easily pierces the potatoes but they don’t fall apart.
  3. While the potatoes boil, finely slice the onion. Add the diced chorizo and onion to a frying pan set over a medium-high heat, and fry, stirring frequently, until the onion softens and starts to colour – about 10 minutes.
  4. Drain the potatoes then put them back into the pan and tip in the chorizo and onion. Coarsely grate the Manchego and add all but a small handful to the pan. Toss together to mix well, then tip into a medium-sized baking dish (about 15 x 25cm, or 1.5 litre capacity).
  5. Combine the cream and milk in a jug (or mix them in the potato pan to save washing up) and season generously. Pour the cream mixture over the potatoes, and sprinkle the remaining cheese on top.
  6. Bake for 30-40 minutes, until deeply browned on top, and the sauce is bubbling. Leave to stand and settle for 10-15 minutes before serving.

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