Chorizo goat’s cheese bake

Chorizo and goat’s cheese bake recipe – the cheesy one pot treat you need in your life

I’m back with another exclusive recipe from my latest book, Poppy Cooks: The Actually Delicious One Pot Cookbook. Now I love the ease of one pot cooking, so my mission in life is to simplify cooking and lessen the washing up, yet keep the tasty-ness. My other mission in life is to give potatoes the spotlight they deserve, and this Chorizo and Goat’s Cheese Bake does exactly that. Forget side dishes and supporting roless, because this is a full-on main character moment. It’s rich, hearty, and one of those recipes that turns an ordinary Tuesday night into something you’ll actually look forward to. Honestly, it’s the kind of one-pot dish that feels a little indulgent, but that’s exactly why it’s so perfect.

Here’s the set-up: crispy golden chorizo, soft and fluffy Maris Piper potatoes, onions and garlic cooked down in that magical chorizo oil, all simmered with a splash of white wine and stock until everything is tender and fragrant. Then you hit it with a mix of goat’s cheese, cheddar, rosemary, Dijon mustard and cream to create the creamiest, dreamiest sauce. Finally, it all goes under the grill with a blanket of bubbling mozzarella until it’s golden brown, cheesy, and totally irresistible.

See what I mean? This isn’t just dinner, it’s an event.

Why you’ll be making this recipe week after week

• One-pot wonder – less washing up, maximum flavour.

• Comfort food heaven – creamy, cheesy, carby deliciousness.

• Family favourite – crowd-pleasing flavours that make it perfect for weeknight dinners.

• Versatile – swap the wine for extra stock, change up the cheeses, or add some extra veg like peppers or spinach.

Serving suggestions to bulk up dinner

This dish is indulgent enough to stand on its own, but a crisp green salad with a lemony dressing cuts through the richness beautifully. You could also pair it with some warm crusty bread to mop up every last bit of sauce (and let’s be real, you’ll want to). If you’re entertaining, pour a chilled glass of Rioja blanco or a crisp Sauvignon Blanc alongside it, the flavours love each other.

And let’s not forget leftovers. If there are any (unlikely), they reheat beautifully and might just be even better the next day when the flavours have had time to mingle. I haven’t had leftovers yet to test this.

FAQ: chorizo and goat’s cheese bake

Can I make this ahead of time?
Yes! Assemble the bake up to the point before grilling, then cool, cover, and refrigerate. When ready to eat, sprinkle with mozzarella and grill until golden.

What’s the best potato to use?
Maris Piper potatoes are my go-to because they’re fluffy yet hold their shape. King Edwards or Yukon Golds also work well.

I don’t like goat’s cheese, what can I use instead?
No problem! Swap in cream cheese, ricotta, or even a soft blue cheese for a different twist.

Can I make it vegetarian?
Absolutely. Leave out the chorizo and cook the onions in olive oil instead. You could also add smoked paprika and sun-dried tomatoes to mimic some of that chorizo depth.

Can I freeze this bake?
It’s best eaten fresh, but you can freeze portions once baked and cooled. Reheat in the oven until piping hot, though the texture of the cream may change slightly so it may be best to leave the creamy/cheesy bits off.

Final thoughts for this wonderful one-pot dish

This Chorizo and Goat’s Cheese Bake is one of those recipes that feels greater than the sum of its parts. It’s quick enough for a weeknight, impressive enough for dinner guests, and comforting enough to instantly put you in a good mood. Potatoes, chorizo, and cheese, what more do you really need?!

It’s also an exclusive from my brand-new book, Poppy Cooks: The Actually Delicious One Pot Cookbook. Honestly, recipes like this are why I loved writing it so much. One pan, loads of flavour, and dinners that don’t just fill you up, they make you genuinely happy.

So, shall we call this the ultimate potato glow-up? I think so.