Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Bring a large pan of well-salted water to the boil. While it heats, peel and cut the potatoes into 2cm chunks. Add the potatoes to the water and allow it to come back to a boil. Reduce to a simmer and cook for 10-15 minutes, just until a knife easily pierces the potatoes but they don’t fall apart.
3. While the potatoes boil, finely slice the onion. Add the diced chorizo and onion to a frying pan set over a medium-high heat, and fry, stirring frequently, until the onion softens and starts to colour – about 10 minutes.
4. Drain the potatoes then put them back into the pan and tip in the chorizo and onion. Coarsely grate the Manchego and add all but a small handful to the pan. Toss together to mix well, then tip into a medium-sized baking dish (about 15 x 25cm, or 1.5 litre capacity).
5. Combine the cream and milk in a jug (or mix them in the potato pan to save washing up) and season generously. Pour the cream mixture over the potatoes, and sprinkle the remaining cheese on top.
6. Bake for 30-40 minutes, until deeply browned on top, and the sauce is bubbling. Leave to stand and settle for 10-15 minutes before serving.