Michel Roux Jr.'s potato and chorizo gratin

(21 ratings)

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Potato and chorizo gratin
Potato and chorizo gratin
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

A quick and filling weekday family dinner designed by Masterchef judge, Michel Roux Jr. This potato gratin also has a little chorizo added to it, which makes it even more tastier


  • 6 Rooster potatoes peeled
  • 1 clove garlic
  • 250g creme fraiche
  • 20 slices chorizo sausage
  • 60g mature cheddar
  • Salt and pepper


  1. Slice the potatoes and boil in lightly salted water until tender but not fully cooked. Drain, but do not rinse.
  2. Place in a bowl with the creme fraiche, crushed garlic and thinly-sliced chorizo. Fold gently and then lightly season.
  3. Layer this mix into an ovenproof dish and place in an oven at 180C for 15 mins. Then sprinkle over the cheese and continue to cook for a further 10 mins.

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  • 3
(21 ratings)

Your comments

GTK Recipes editor

Hi Kandi, 'folding' means combining the ingredients together gently to keep as much air in the mixture as possible, especially when combining lighter ingredients with heavier ones. To do this, carefully cut through the mixture with the edge of the spoon, working in a gentle figure of eight and moving the bowl as you go. Scrape around the sides and base of the bowl at every once in awhile to incorporate all of the lighter ingredients into the mixture. Hope that helps!


It looks nice, but I don't understand stage 2 where it reads 'fold gently'. How do you fold a bowl full of sliced potatoes?

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