METHODPreheat the oven to 180°C.
Slice the potatoes and boil them in lightly salted water until tender but make sure they’re not fully cooked. Drain them but do not rinse.
Place the potatoes into a bowl with the crème fraîche, crushed garlic and thinly sliced chorizo.
Fold gently and then lightly season.
Layer this mix into an ovenproof dish and pop into the oven for 15 minutes.
Sprinkle over the cheese and continue to cook for a further 10 minutes.
Serves: 4
Preparation: 10 mins
Cooking: 25 mins
6 peeled Albert Bartlett Original Rooster Potatoes
1 clove of garlic
20 slices of chorizo sausage
250g crème fraiche
60g mature cheddar or Lincolnshire poacher
Salt and pepper