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Cheesy Potato Chorizo

Featured in Nibbles and bites when hunger strikes.

This bake twists the classic by adding chorizo's bold flavors and creamy tomato béchamel for a rich family-friendly meal.
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alicia in the kitchen
Updated on Tue, 01 Apr 2025 20:23:04 GMT
A cheesy potato and chorizo bake, golden brown and served in a cast iron dish. Pin it
A cheesy potato and chorizo bake, golden brown and served in a cast iron dish. | tasteofsavor.com

I'm thrilled to share my signature potato bake with you, a little gem that always wows everyone at the table! This blend of melt-in-your-mouth potatoes and crispy chorizo, topped with my special tomato white sauce, is something I'm really proud of. It's super comforting and adds 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-have in my kitchen! I love how the tomato-infused white sauce works so perfectly with the spicy chorizo. What I really enjoy is how versatile it is. Whether it's a last-minute dinner or a fancy get-together, it never fails to make everyone happy!

My favorite ingredients list

  • My potato pick: I always go for Bintje potatoes, about 800 g is plenty for a good dish. They get so soft when cooked!
  • My go-to chorizo: 130 g of tasty, spicy chorizo that I slice up thinly.
  • My tomato choice: I use 400 g of canned meaty tomatoes with all their juice.
  • My cheese obsession: 100 g of gruyere 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 easy step-by-step approach

Starting with the potatoes
I boil them for 20 minutes in salty water with skins on. Once they've cooled down, I peel them and cut them into pretty rounds that aren't too thin.
Getting the chorizo crispy
I brown it in a pan until it gets a bit crunchy. A quick rest on paper towels and it's good to go!
Making my tomato white sauce
I melt the butter, add flour and stir well. I pour in milk gradually while whisking. Then I mix in tomatoes and spices. I let it bubble away until it's nice and smooth.
Putting it all together
In my favorite oiled dish, I layer everything: potatoes, chorizo, white sauce. I finish with lots of gruyere on top and pop it in the oven at 180°C for 25-30 minutes of pure magic!

The little extras that matter

I like to serve my bake with a crunchy salad or some grilled veggies. Between us, a nice Pinot Noir goes amazingly well with this dish. The fruity notes in the wine match perfectly with the flavors of the chorizo and melted cheese!

A dish of baked potatoes with chorizo slices and cheese, golden brown and sprinkled with herbs. Pin it
A dish of baked potatoes with chorizo slices and cheese, golden brown and sprinkled with herbs. | tasteofsavor.com

My insider tips for success

In my kitchen, I can't make this bake without Bintje potatoes. My white sauce needs to be smooth enough to coat the back of a spoon perfectly. And my last tip? Let the dish bake until it's nicely golden on top. That's when the real magic happens!

Frequently Asked Questions

→ What's the best type of potato?
Bintje is great since it stays firm while turning creamy. Charlotte or Agata are also good choices.
→ Can I make this bake ahead?
Yes, you can prep it up until assembly and refrigerate it. Add grated cheese before baking.
→ Can I swap the chorizo?
Sure, try smoky bacon bits or pancetta. Just make sure to include something flavorful and slightly fatty.
→ How do I keep the béchamel thick?
Let the sauce simmer a bit after adding tomatoes. It should coat the potatoes but not be too runny.
→ How do I get a golden top?
Finish cooking under the broiler for a few minutes. Spread the cheese evenly for the best results.

Potato Chorizo Bake

A hearty bake with tender potatoes, spicy chorizo, and a tomato-y béchamel, all topped with gooey cheese.

Prep Time
30 Minutes
Cook Time
50 Minutes
Total Time
80 Minutes
By: Alicia

Category: Appetizers

Difficulty: Intermediate

Cuisine: French-Spanish Fusion

Yield: 6 Servings (1 casserole dish)

Dietary: ~

Ingredients

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

Instructions

Step 01

Boil the potatoes in salted water for 20 minutes. Once cooled, peel them and slice into 5mm rounds.

Step 02

Cook the chorizo slices until they're crispy, then drain them on a paper towel.

Step 03

Make a roux using butter and flour. Slowly add the milk, then stir in the tomatoes. Season and let it thicken.

Step 04

Layer potatoes, chorizo, and béchamel sauce in a greased baking dish. Sprinkle the top with grated cheese.

Step 05

Bake in a 180°C oven for 25-30 minutes until the top turns golden brown.

Notes

  1. Pair it with a green salad.
  2. Enjoy it with a glass of Pinot Noir.

Tools You'll Need

  • Oven.
  • Baking dish.
  • Saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (flour).
  • Dairy (milk, butter, cheese).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 22 g
  • Total Carbohydrate: 45 g
  • Protein: 18 g