Potato, leek & kimchi gratin
The addition of sweet leeks and punchy kimchi in this recipe by Tara Wigley takes the classic gratin to a new level. It’s a treat served with all sorts of sausages (pork, chicken or veggie), but you might also want to tuck in with just a green salad on the side.
- Serves6
- CourseSide
- Prepare20 mins
- Cook1 hr 10 mins
- Total time1 hr 30 mins
- Plusstanding
Ingredients
- 10g unsalted butter
- 1 tbsp olive oil
- 600g trimmed leeks, halved lengthways and cut into 5cm pieces
- 1 tbsp chopped thyme leaves, plus a whole sprig
- 3 clove/s garlic, crushed
- 2 tbsp white wine (or stock or water)
- 150ml double cream
- 200ml whole milk
- 700g British Regal White Potatoes, peeled and cut into 3mm-thick slices (use a mandolin if you have one)
- 1 tsp sea salt flakes
- ½ x 25g pack flat leaf parsley, leaves roughly chopped
- 200g Vadasz kimchi (drained weight)
- 150g vegetarian Emmental, coarsley grated
Method
Preheat the oven to 200°C, gas mark 6. Heat the butter and oil in a large, ovenproof sauté pan over a high heat. Add the leeks, reduce the heat to medium-high and cook for 7-8 minutes, stirring occasionally, until softened and starting to colour. Add the chopped thyme, garlic and wine (or stock or water); season. Cook for 2 minutes, stirring, then remove from the heat. Set aside for about 10 minutes to cool slightly.
Meanwhile, in a small saucepan, gently heat the cream, milk and thyme sprig until just starting to simmer. Reduce the heat to its lowest setting to keep warm. In a large bowl, toss together the potatoes, sea salt, parsley, kimchi and ½ of the cheese. Add to the pan with the leeks, arranging the potatoes in a layer on top. Pour over the warm milk mixture, discarding the thyme, and use a spatula to press down on the potatoes so they are mostly submerged in the liquid. Scatter over the remaining cheese.
Cover the pan with a lid or foil and bake for 40 minutes. Uncover and bake for a final 15 minutes until golden and bubbling. Let stand for 5-10 minutes before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,690kJ/ 406kcals |
|---|---|
Fat | 26g |
Saturated Fat | 15g |
Carbohydrates | 27g |
Sugars | 5.6g |
Fibre | 5.3g |
Protein | 13g |
Salt | 1.7g |