Potato and Chorizo Gratin

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

It’s taken a long time for chorizo to become available over here, more’s the pity. Spain hasn’t quite the variety of sausages of Italy or Germany but the quality is in no way inferior, and in chorizo Spain has a world-beater anyway. It’s less fatty than salami and more highly spiced, especially with pimentón (sweet paprika) and chilli in the picante versions. As such, a little goes a fairly long way.

This gratin is a highly savoury mix of potato, chorizo and garlic, with a little fi