Potato and Chorizo Gratin2015-10-06
- Servings : 4
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 45m
There’s something about cold weather and gratin, something infinitely gratifying when you eat gratin that instantly soothes you and makes you feel comforted.
Everyone in my family loves dabbling in the kitchen. This weekend, my 10 year old son decided that he wanted to cook for us, of course under my watchful eye.
So Gratin it was. Quick and satisfying. Also it allowed me to wanted to test out my newly acquired Sizzle & Serve Cast Iron Gratin dish from Judge Cookware.
Cast Iron is something that I truly love. Over time, it almost becomes nonstick and food can get those crispy crusts which are not possible on most other cookware, since it can only be achieved at high heat. Cast Iron can withstand high temperatures, and therefore is versatile in its use. I especially like this Cast Iron Gratin dish, not just because of the obvious, but because of its functionality. It comes with a maple wood stand on which it can be served. Just slide the steaming, sizzling hot pan straight from the gas/ oven onto the wooden stand and to the table. No more rushing around looking for sturdy place mats to protect your table / counter.
But let’s go back to my recipe-The Potato and Chorizo Gratin made by my little fellow.
It’s easy, quick and delicious! Try it!
- Potatoes, thinly sliced- 200gm
- Single cream- 125 ml
- Garlic cloves- 2, minced
- Chorizo, 50 gm- sliced or diced
- Bay leaves- 2
- Salt- to taste
- Cheddar cheese, grated- 1/4 cup
Preheat your oven to 170 deg C.
Sauté the chorizo in a dry frying pan for a couple of minutes till it crisps up. I used my cast iron pan. Don't use any extra oil since it has plenty of fat. Keep aside.
Heat the cream with the garlic and bay leaves in it. Do not boil. Keep aside for half an hour to let the flavours infuse.
In the meantime, slice your potatoes, with a mandolin slicer. Boil in slightly salted water for 5 minutes until tender but not cooked. Drain, but do not rinse.
Now, remove the bay leaves from the cream and add the potatoes and chorizo carefully without breaking the potatoes. Add in salt and pepper to taste.
Grease the roasting dish or in my case, the cast Iron pan. Add the potato mixture carefully. Make sure that the chorizo is spread out properly and not just in one place.
Press down gently so that there are no gaps and cover with grated cheese.
Bake at 180C for 20 minutes until the top is golden brown and bubbling.
Serve hot with some garlic bread.
Tips for using Cast Iron pan
As always, with a new cast iron pan, start off by seasoning it. Give it a wash with warm soapy water and then heat on a low flame for 10 minutes till it completely dries out. Let cool completely. Brush with oil and continue heating till smoking hot. Let cool. Then use..
Remember to wipe away the excess oil that collects on the pan. Any scraping off is best done with an old credit card or some such non-abrasive item. Wash off with warm soapy water, heat as above on the gas for 10 minutes until completely dry. Brush with some oil
I’m totally bowled over by my Cast Iron collection. It is something that I hope to pass on to my son when he grows up.
Why not start your own Cast Iron collection with the fabulous Sizzle & Serve pans from Judge Cookware.
Get yours here: