Kimchi Gratin Dauphinois

Ingredients

• 600 g Russet potatoes, thinly sliced
• 150 g Kimchi, chopped
• 250 ml Heavy cream
• 100 ml Whole milk
• 80 g Gruyère cheese, grated
• 2 cloves Garlic, minced
• 15 g Butter
• 2 Scallions, sliced(optional)
• to taste Salt and black pepper

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and butter a small baking dish.

2. 2

   Simmer the sliced potatoes in the cream, milk, and garlic over medium heat for 10 minutes until just tender, seasoning with salt and pepper.

3. 3

   Layer half the potatoes in the baking dish, spread the chopped kimchi over top, then add the remaining potatoes and pour over the cooking liquid.

4. 4

   Sprinkle the grated Gruyère evenly over the surface and bake for 40 minutes until golden and bubbling.

5. 5

   Rest for 5 minutes, then garnish with sliced scallions and serve.