Chorizo, Brussels Sprout & Potato Gratin with Manchego Cheese
Savor the ultimate winter comfort dish: a hearty gratin featuring layers of chorizo, Brussels sprouts, and potatoes, topped with golden Manchego cheese. Indulge in the perfect blend of smoky chorizo and nutty Manchego, creating a flavor explosion that's sure to please.
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!