Coming home hungry after a long day? Then we have just the right recipe for you. Our potato and chorizo casserole will not only fill you up, but leave you in a good good mood. Prep is simple too, and you’ll find yourself able to kick back after a long is uncomplicated because your oven simply does most of the work.
Our Potato and Chorizo Casserole Is Perfect for the End of the Day
There are days when you just need something delicious on the table quickly, without having to spend hours in the kitchen and time on clean up. Our potato and chorizo casserole is for days just like that. All you need is a casserole dish, a pan, a cutting board, and a knife. P.S.: The shopping list also incredibly manageable. Just make sure you have potatoes, chorizo, heavy cream, onion, garlic, milk, and shredded cheese on hand.
Preparing the potato and chorizo casserole is more than easy. Simply peel the potatoes and cut into thin slices. Dice an onion and some garlic and cut the sausage into slices. Briefly fry the onion, garlic, and sausage in a pan and mix milk with heavy cream and paprika to make a sauce.
Now all you have to do is spread the potato and sausage slices in a casserole dish, pour over the sauce, and sprinkle with the grated cheese. Put the casserole in the oven and set the table in the meantime. Your casserole should be ready in 40 minutes!
Simple casseroles are not only the perfect meal for after work, but also for the weekend. Next time your tummy is rumbling and you’re looking for an easy fix, try our chicken parmesan casserole, feta & spinach pasta bake, or a deviled egg casserole.
Potato and Chorizo Casserole
Ingredients
- 1.75 lb Yukon Gold potatoes
- 7 oz chorizo
- 1 yellow onion
- 2 garlic cloves
- 1/2 tsp butter for greasing the dish
- 2 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 tsp smoked paprika
- salt & pepper
- 1⅓ cup shredded cheese
- fresh parsley
Instructions
- Peel the potatoes and thinly slice them and the chorizo. Peel and finely dice the onion and garlic.
- Preheat oven to 350°F. Grease a casserole dish with butter.
- Heat the olive oil in a pan and fry the chorizo slices until lightly browned. Add onion and garlic. Cook for 5 minutes until softened.
- Whisk together the heavy cream and milk, then season with smoked paprika, salt, and pepper.
- Evenly distribute the potatoes and chorizo in the casserole dish and pour the cream mixture over them. Sprinkle with shredded cheese and bake for 40 minutes, or until the potatoes are tender and the cheese is golden brown.
- Let the casserole cool briefly after baking. Garnish with fresh parsley before serving.