Preheat oven to 375 degrees.
Brush the large cupcake pan with olive oil, set aside.
Wash potatoes and leaving the skin on cut them into long wedges.
Quarter a medium-size sweet onion, do the same with the fennel bulb.
Remove the fennel fronds from the stalk and cut them into a fine dice. Remove the skin and the root end of the garlic cloves.
Using a food processor fitted with the shredding attachment shred the potatoes, onion, fennel bulb and garlic together. Remove the lid and transfer the mixture to a large bowl using a large slotted spoon leaving any liquid behind.
Add the finely diced fennel fronds, chopped cilantro, and shaved cheese mixture.
Shake on the McCormick Garlic Herb, Black Pepper & Sea Salt All Purpose Seasoning.
Using a large wooden spoon gently fold the ingredients together. Fill each section of the cupcake pan halfway with the potato mixture, add 2 ounces of chorizo and continue to fill each cupcake section.
Press the mixture down to add more until the potatoes are just over the rim. Don't worry they will settle as they cook in the hot oven.
Pour heavy whipping cream into each section 3/4 full.
Top potatoes with more shaved cheese.
Bake in the oven for 45 minutes or until the tops are golden brown.
Remove from the oven and allow the Chorizo + Potato Au Gratin with Fennel & Cilantro to cool for 10-minutes.
Serve.
