Saturday, August 4, 2012

Vacation Guy - Part 1

I'll be in Vegas Tomorrow...
Well now... Beth is off to Minneapolis to grab her sister for a week in Las Vegas. Beth is celebrating her err... 'tieth birthday and her sister Frances is celebrating a cancer free year. So... I'm here in Philly, also on vacation, but with a bunch of stuff to do... house, garden, guitar...

Somewhere along the line I do have to eat. And that means I cook. For myself. Now our tastes have converged over the last couple decades so it's likely that anything I make this week would be perfectly acceptable to Beth. This is one of our "go to" recipes, kicked up with chorizo sausage instead of the usual ham...

Potato and Chorizo Casserole
Recipe by Bill C

Yield: 4 servings
  • 2 lb. Potatoes, peeled and sliced 1/4 inch thick
  • 12 oz. Fresh Chorizo Sausage
  • 1 cup Milk
  • 1/4 tsp Nutmeg
  • 1 1/2 cups Grated Swiss Cheese
Cooking Directions
  1. Bring a large pot of lightly salted water to a boil.
  2. Peel the potatoes and slice them 1/4 inch thick. Dump them into the boiling water and cook for 5 minutes. Drain and set aside.
  3. In a small saucepan bring the milk to a low simmer and add the nutmeg. Remove from heat and set aside.
  4. Remove the chorizo from it's casings, crumble it and saute until cooked through. If it looks too dry add a tablespoon or so of olive oil.
  5. Oil a 9x9 baking dish and layer the potatoes, cheese, and sausage. You should get three layers: P/C/S - P/C/S - P/C/S.

  6. Pour the milk mixture over the casserole along with any flavorful oil from the sausage and bake at 400 F for about 30 minutes or until the top is golden and the milk has been absorbed.
  7. Serve hot.

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