Hatch Chile & Chorizo Potato Au Gratin

Ingredients:

2 russet potatoes (sliced thin on a mandolin)

1 shallot minced

1 Tbsp unsalted butter

1 cup heavy cream

3 sprigs of thyme

2 roasted Hatch chilis, small dice seeded or deseeded (skins removed)

3 cloves roasted garlic, minced

Half package browned APCO chorizo (or whatever local brand you can find)

1/2 cup shredded smoked Gouda

1/2 cup shredded Munster cheese

Salt and pepper to taste

Top with a Parmesan and bread crumb mix

Directions:

Lightly oil four ramekins and set them aside.

Heat a saucepan over medium heat and cook the chorizo until it’s browned and cooked through. Transfer it to a paper towel-lined plate to drain off any excess grease.

Carefully wipe out the pan, then melt the butter. Add the shallots and cook for 2–3 minutes until they’re soft and fragrant. Stir in the sliced potatoes and let them cook for another 3–4 minutes, stirring occasionally.

Pour in the heavy cream and add the thyme sprigs. Bring the cream to a gentle simmer, stirring often, until it has reduced by about half and slightly thickened. Remove and discard the thyme sprigs.

Add the cooked chorizo, Hatch chiles, roasted garlic, and the shredded cheeses. Season with salt and pepper to taste, then stir until everything is evenly coated in the rich, cheesy cream.

Spoon the mixture evenly into the prepared ramekins and finish with a generous sprinkle of the Parmesan and breadcrumb topping.

Bake at 350°F for 15-30 minutes, or until the topping is golden brown and bubbling. To check for doneness, insert the tip of a knife or toothpick into the center of a ramekin. If it slides through the potatoes with little resistance, they’re perfectly tender and ready to serve.

Let the ramekins rest for a few minutes before serving—they’ll be extremely hot, and the sauce will continue to thicken as it cools