Cheesy Kimchi Potato Gratin


  • 1kg medium red skin potato, peeled
  • Salt, pepper
  • 800ml Norco Full Cream Milk
  • 300ml Norco Thickened Cream
  • 250g kimchi
  • 250g Norco Natural Elbo Cheese

To serve

  • 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.