- 1kg medium red skin potato, peeled
- Salt, pepper
- 800ml Norco Full Cream Milk
- 300ml Norco Thickened Cream
- 250g kimchi
- 250g Norco Natural Elbo Cheese
- Shallots, thinly sliced
- Toasted sesame seeds
Bring the milk, cream to a simmer and season well. Slice the peeled potatoes on a mandolin 5mm thick and toss with the kimchi. Season well with salt and pepper.
Layer the potatoes and kimchi up in a baking dish, cover with baking paper and foil and bake in a 200C oven for 1 hour.
Grate cheese. Remove covering, scatter over the cheese and finish in the oven for 15 minutes or so to caramelise. Finish with sliced shallots and sesame seeds to serve.