Chorizo & Smoked Cheese Dauphinoise

A reinvented dauphinoise that combines the creamy tenderness of potatoes with the bold flavours of chorizo and smoked paprika. Enhanced with our generously grated Bergeron Classique Smoked cheese, this comforting dish with Spanish notes transforms the French classic into a smoky, flavourful delight, perfect for chilly evenings.

Cooking :

1h30

Preparation :

20 minutes

Servings:

8
Gratin dauphinois chorizo et Classique Fumé

Ingredients and preparation

Ingredients

  • 30 ml (2 tbsp) olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, diced
  • 100 g chorizo (Spanish cured sausage), sliced
  • 2 garlic cloves, finely chopped
  • 375 ml (1 ½ cups) 15% cooking cream
  • 375 ml (1 ½ cups) milk
  • 5 ml (1 tsp) smoked paprika
  • 5 ml (1 tsp) salt
  • Black pepper
  • 750 g potatoes, well-scrubbed and thinly sliced (using a mandoline, for
    example)
  • 2 pieces (170 g each) Bergeron Classique Fumé cheese, grated

Preparation

  1. Preheat the oven to 200 °C (400 °F).
  2. In a large skillet over medium-high heat, warm the oil. Sauté the onion and bell pepper for 5 minutes. Add the chorizo and garlic, cook 2 to 3 minutes, until the chorizo is browned.
  3. In a measuring cup, whisk together the cream, milk, smoked paprika, salt, and pepper.
  4. In a 25 cm (10 in) cast-iron skillet or a 23 cm (9 in) square baking dish, layer 1/3 of the potatoes, slightly overlapping. Top with half the vegetable-chorizo mixture,
    sprinkle with 1/3 of the Bergeron Classique Fumé cheese, then pour over 1/3 of the cream-milk mixture.
  5. Repeat the layering, then finish with the remaining potatoes, cheese, and cream-milk mixture.
  6. Cover with oiled foil, greased side down. Place the dish on a baking sheet to prevent spills.
  7. Bake for 60 minutes. Remove the foil and continue baking 25 to 30 minutes, until the potatoes are tender and the top is golden.
  8. Let rest 10 minutes before serving.
Gratin dauphinois chorizo et Classique Fumé
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