Chop the onions finely and slice the chorizo and leek into 1/8" slices. Crush the garlic.
Warm the olive oil in a large frying pan and add the leeks. Fry for 2-3 minutes until soft.
Select an oven pan, such as Le Croiseux oven wear - approx 3 litre capability and set aside for now.
Choose a large pot and melt the butter into it, adding in the onions and garlic when it is all melted and fry until the onions are soft. Stir in the flour, pepper, paprika, nutmeg and salt. Once thoroughly mixed together, stir in about one cup of milk. As this thickens, continue to stir in milk gradually until it is a soft creamy texture. Turn off the heat.
Put a layer of chorizo and leek on the bottom of the oven wear and pour over about 1/2 of the creamy gratin sauce and then repeat for the rest of the leek and chorizo and add the last of the sauce on top of that.
Cover the dish and put into the over for 30 minutes. Remove the lid, grate some fresh black pepper and crumble the stilton on top and continue to bake for 15 minutes.
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|Serving Size: 1 Serving (383g)|
|Recipe Makes: 6|
|Calories from Fat: 501 (67%)|
|Amt Per Serving||% DV|
|Total Fat 55.7g||74 %|
|Saturated Fat 27.5g||137 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 134.7mg||41 %|
|Sodium 1410.6mg||49 %|
|Potassium 735.1mg||19 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 32.8g|
|Protein 27.4g||39 %|
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Calories per serving: 750
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