Potato Chorizo Bake (Print Version)

# Ingredients:

01 - 36g of wheat flour.
02 - 36g of butter.
03 - 400g of diced tomatoes, including their juice.
04 - 400ml of whole milk.
05 - 130g of spicy chorizo.
06 - 800g of Bintje potatoes.
07 - 100g of grated Gruyere cheese.
08 - Ground nutmeg.
09 - Salt and pepper.

# Instructions:

01 - Boil the potatoes in salted water for 20 minutes. Let them cool, peel the skins, and cut into thin 5mm slices.
02 - Cook the chorizo slices in a pan until they're crispy. Place them on paper towels to soak up extra oil.
03 - Make a roux using flour and butter. Gradually pour in the milk, then mix in the tomatoes. Season well, then thicken it while stirring.
04 - In a greased baking dish, start layering potatoes, chorizo, and the béchamel sauce. Finish it off with a topping of grated cheese.
05 - Pop it in the oven at 180°C for 25-30 minutes. Wait until the top turns golden and bubbly.

# Notes:

01 - Pair it with a fresh green salad.
02 - Goes nicely with a glass of Pinot Noir.

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