Rooster and Chorizo Gratin
recipe for Rooster and Chorizo Gratin by Michel
Roux comes from Albert Bartlett (www.albert-bartlett.co.uk),
Britains leading grower and packer of root vegetables.
A family business for more than 50 years, they are fiercely
committed to natural farming with minimum interference.
Roux is one of Britains most famous chefs. Since
1991 he has been Chef de Cuisine at Le Gavroche, his
familys celebrated London restaurant and the first
in the UK to enjoy one, two and three star status in
the Michelin Guide. A regular writer and broadcaster,
Michel has won numerous culinary awards and was recently
elected to membership of the prestigious Maitre Cuisinier
This is just one of the range of recipes he has created
to take advantage of the Rooster potatos unique
texture and flavour.
for Rooster and Chorizo Gratin
6 Rooster peeled
1 clove garlic
20 slices chorizo sausage
250g crème fraiche
60g mature cheddar or Lincolnshire poacher
to make Rooster and Chorizo Gratin
the potatoes and boil in lightly salted water until
tender but not fully cooked. Drain but do not rinse.
Place in a bowl with the crème fraiche, crushed
garlic and thinly sliced chorizo.
gently and then lightly season.
this mix into an ovenproof dish and place in an oven
at 180°C for 15 minutes then sprinkle over the
cheese and continue to cook for a further 10 minutes.