Chorizo Raclette Gratin
1 large onion, sliced
1 clove garlic
Leaves from a large sprig thyme
12 new potatoes, cooked and sliced into rounds (5mm)
18 slices chorizo (3mm)
12 slices of raclette (50mmx70mm each)
3 tablespoons double cream or crème fraiche
1 knob butter
Gently cook the onion in the butter for five minutes until soft.
Rub the garlic over the surface of a deep cooking dish, then add to onion.
Mix the thyme leaves with the cream and season.
Layer the potatoes, onions, cream and raclette in the dish.
Cook in oven at 200°C for 30 minutes.
Serve with salad and bread.