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I'm thrilled to share my signature potato bake with you - it's a little gem that always wows folks at the dinner table! The combo of tender potatoes and crispy chorizo, topped with my tomato white sauce, is something I'm quite proud of. It's super comforting and brings that unique twist that makes all the difference when you're eating with family or friends.
A show-stopping potato bake
This dish has become a must-make in my kitchen! I love how the tomato white sauce perfectly complements the spicy chorizo. What I really enjoy is how versatile it is. Whether it's a last-minute dinner or a fancy gathering, everyone walks away happy!
My favorite ingredients list
- The potatoes: I always go for Bintje potatoes, about 800 g is enough for a good dish. They get so soft when cooked!
- The chorizo: 130 g of good spicy chorizo that I slice thinly.
- The tomatoes: I use 400 g of canned, meaty tomatoes with their juice.
- My go-to cheese: 100 g of Swiss cheese that melts wonderfully on top.
- For my homemade white sauce: 400 ml of full-fat milk, 36 g of butter, 36 g of flour and my personal touch of nutmeg.
My step-by-step approach
- First, I tackle the potatoes
- I cook them for 20 minutes in salted water with skins on. After they cool down, I peel and cut them into pretty rounds that aren't too thin.
- Getting the chorizo crispy
- I brown it in a pan until it gets slightly crunchy. A quick pat on paper towels and it's good to go!
- The tomato white sauce
- I melt the butter, stir in flour, and mix well. I slowly pour in milk while whisking. Then I add tomatoes and spices. I let it simmer until it gets nice and creamy.
- Putting it all together
- In my oiled favorite dish, I create layers of potatoes, chorizo, and sauce. I finish with a big handful of cheese and pop it in the oven at 180°C for 25-30 minutes of pure magic!
The little extras that make it special
I like to serve this dish with a crisp salad or some grilled veggies. Between us, a nice Pinot Noir goes wonderfully with this meal. The fruity taste of the wine works so well with the chorizo flavor and melted cheese!
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My success tips
In my kitchen, I only use Bintje potatoes for this dish. My white sauce needs to be creamy enough to coat a spoon perfectly. And my last tip? Let the dish brown until it's golden on top. That's when the magic happens!
Frequently Asked Questions
- → What type of potatoes should I use?
- Bintje potatoes work best—they stay firm yet buttery after cooking. Charlotte or Agata are great too.
- → Can I prepare the bake in advance?
- Sure! Assemble it ahead, refrigerate, and add cheese just before baking.
- → Is there a substitute for chorizo?
- You can swap it with smoked bacon or pancetta for a similar flavor boost.
- → How do I keep the béchamel from being too runny?
- Let the sauce cook down after adding tomatoes. It should thicken enough to coat the potatoes.
- → How do I get the top perfectly golden?
- Finish it under the broiler for a few minutes until the cheese is bubbly and browned.