Potato Chorizo Bake (Print Version)

# 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:

01 - Boil the potatoes in salted water for 20 minutes. Once cooled, peel them and slice into 5mm rounds.
02 - Cook the chorizo slices until they're crispy, then drain them on a paper towel.
03 - Make a roux using butter and flour. Slowly add the milk, then stir in the tomatoes. Season and let it thicken.
04 - Layer potatoes, chorizo, and béchamel sauce in a greased baking dish. Sprinkle the top with grated cheese.
05 - Bake in a 180°C oven for 25-30 minutes until the top turns golden brown.

# Notes:

01 - Pair it with a green salad.
02 - Enjoy it with a glass of Pinot Noir.

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