• 3 potatoes
  • 1 sweet potato
  • enough thinly sliced chorizo to make a layer across the dish
  • 1 clove garlic
  • freshly grated nutmeg
  • 350 ml cream
  • 200 ml milk
  • salt and pepper


  • Put the milk, cream, garlic and nutmeg in a large stainless steel pot and bring to the boil.
  • Thinly slice the potato and sweet potato on a mandolin or with a very sharp knife and add to the milk and cream mixture. Season.
  • Cook on a gentle heat until the potatoes are nearly cooked. Season.
  • Place half of the potatoes into desired dish. Add a layer of sliced chorizo. Top with the remaining potato.
  • Bake in the oven at 180C for 15 – 20 minutes until fully cooked. Serve with baby spinach salad and crusty bread.