Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Prepare the Bechamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes. Stir in nutmeg, salt, and white pepper. Remove from heat and set aside.
Heat olive oil in a large skillet over medium heat.
Add chorizo and cook, breaking it apart, until browned and crispy. Remove chorizo from skillet and set aside, reserving rendered fat.
Add shallot and garlic to the skillet with the chorizo fat and cook until softened, about 5 minutes.
Deglaze the pan with dry sherry, scraping up any browned bits. Cook until sherry is almost evaporated, about 2 minutes.
In a large bowl, combine the sliced potatoes, chorizo, shallot mixture, and parsley. Toss to combine.
Arrange half of the potato mixture in the prepared baking dish. Pour half of the bechamel sauce over the potatoes. Sprinkle with half of the manchego cheese.
Repeat layers with remaining potato mixture, bechamel sauce, and manchego cheese.
Bake for 40-45 minutes, or until potatoes are tender and the top is golden brown and bubbly.
Let cool slightly before serving.
Ingredients
6
Bechamel Sauce
4 tbsp60 gUnsalted butter
4 tbsp30 gAll-purpose flour
3 cups720 mLWhole milk
1/4 tsp1.25 mLNutmeg-freshly grated
1/4 tsp1.25 mLSalt
1/8 tsp0.6 mLWhite pepper
Potato Filling
2 lb900 gFingerling potatoes-thinly sliced
2 tbsp30 mLOlive oil
8 oz225 gSpanish chorizo-removed from casing and crumbled
1 medium150 gShallot-minced
2 cloves6 gGarlic-minced
1/4 cup60 mLDry sherry
1/4 cup15 gFresh parsley-chopped
1 cup100 gManchego cheese-shredded
Equipment
9x13 inch baking dish
Large skillet
Large bowl
Saucepan
Whisk
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Prepare the Bechamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes. Stir in nutmeg, salt, and white pepper. Remove from heat and set aside.
Heat olive oil in a large skillet over medium heat.
Add chorizo and cook, breaking it apart, until browned and crispy. Remove chorizo from skillet and set aside, reserving rendered fat.
Add shallot and garlic to the skillet with the chorizo fat and cook until softened, about 5 minutes.
Deglaze the pan with dry sherry, scraping up any browned bits. Cook until sherry is almost evaporated, about 2 minutes.
In a large bowl, combine the sliced potatoes, chorizo, shallot mixture, and parsley. Toss to combine.
Arrange half of the potato mixture in the prepared baking dish. Pour half of the bechamel sauce over the potatoes. Sprinkle with half of the manchego cheese.
Repeat layers with remaining potato mixture, bechamel sauce, and manchego cheese.
Bake for 40-45 minutes, or until potatoes are tender and the top is golden brown and bubbly.
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