Chorizo, Brussels Sprout & Potato Gratin with Manchego Cheese
This hearty gratin is perfect for a winter meal. Chorizo, Brussels sprouts, and potatoes are layered with Manchego cheese and baked until bubbling and golden brown. The result is a warm, comforting dish that the whole family will love. So gather your ingredients and get cooking!
The flavor profile of Manchego cheese is similar to that of other sheep’s milk cheeses. It has a salty, nutty flavor. Some people also say it tastes slightly sweet because the cheese is made from unpasteurized milk.
The smoky, spicy flavor of chorizo pairs perfectly with the nutty, sweet flavor of Manchego cheese. The two together make for a delicious and flavorful combination and are great on charcuteries AND in this recipe!
Can I Replace Cream with Milk in My Gratin?
No, if you replace cream with milk in your gratin it can curdle. Cream is high in fat and milk is not, so I understand why you would want to sub out the milk. You could try using half and half instead of cream, which has a lower fat content than cream but still contains more fat than milk.
My recommendation? Go on an extra long walk and enjoy this dish in all its full-fat glory. Seriously. Please don’t use low-fat milk, you will regret it.
This dish is a delightful way to enjoy the cold weather. The Spanish chorizo and Brussels sprouts work together so well, especially with the Manchego cheese topping. This would be perfect if you are looking for an easy side dish that can also be served as a main course for dinner. Give it a try soon!
Chorizo, Brussels Sprout & Potato Gratin with Manchego Cheese
Ingredients
- 4 medium Yukon gold potatoes about 1-1/2 pounds, thinly sliced (approximately 5 cups)
- 1/3 cup green onion thinly sliced
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Manchego cheese about 6 ounces
- 1 cup whipping cream
- 1 cup chorizo cooked and crumbled
- 1 cup thinly sliced Brussels sprouts
Instructions
- Begin by preheating your oven to 350°F and greasing a 2-quart square baking dish.
- In the prepared dish, create layers using half of the sliced potatoes, green onion, minced garlic, salt, pepper, shredded Manchego cheese, cooked and crumbled chorizo, and thinly sliced Brussels sprouts. Repeat the layers.
- Pour the whipping cream over the top of the layers.
- Cover the dish and bake it in the preheated oven for 1 hour and 10 minutes. Then, uncover it and bake for an additional 20 to 30 minutes until the potatoes are tender and the top is a golden brown hue.
- Allow the gratin to rest for 10 minutes before serving. Delight in the harmonious flavors of chorizo, Brussels sprouts, potatoes, and melted Manchego cheese!
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