Potato galette with mushrooms and chorizo
INGREDIENTS
500g desiree potatoes, thinly sliced
50g butter, melted
salt and pepper
1 cup gruyere cheese, grated
2 chorizo sausages, thickly sliced
1 garlic clove, thinly sliced
200g mushrooms, thickly sliced
1 tablespoon flat-leaf parsley, chopped
baby rocket, to garnish
METHOD
Preheat oven to 200°C (180°C fan-forced).
Grease and line the bottom of 4 x 10cm round cake tins; cover each with a layer of sliced potatoes. Brush with melted butter, season well with salt and pepper and sprinkle with half of the cheese. Repeat another layer of potato, brushing with butter, seasoning and sprinkling with the rest of the cheese. Top with another layer of potatoes and carefully press down potatoes with a small bowl; brush with remaining butter.
Bake in oven for 40 minutes or until potatoes are crisp and golden.
Meanwhile, add chorizo to a heated large frying pan and cook for 5 minutes; add garlic and mushrooms and cook for a further 5 minutes. Remove from heat and stir through parsley.
Serve galettes topped with chorizo mix and garnish with baby rocket.
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