A Creamy Classic with a Fiery Korean Twist

There’s something endlessly comforting about a bubbling potato gratin—its soft, tender layers wrapped in rich cream and golden cheese. But this version brings a bold, modern sensibility to the table. By folding in kimchi, that beloved Korean staple of spicy, fermented cabbage, we introduce tang, heat, and a depth of flavor that cuts through the richness with elegance. The result is a dish that feels both luxurious and delightfully rebellious. Whether served as a side or a vegetarian main, this gratin will surprise and satisfy in equal measure.

Ingredients

Serves 4 as a side, 2 as a main

• 500g potatoes, peeled and thinly sliced (1.1 lbs)

• 100g kimchi, chopped (3.5 oz)

• 200ml heavy cream (¾ cup + 1 tbsp)

• 100ml whole milk (⅓ cup + 1 tbsp)

• 1 tsp gochujang (optional, for added spice)

• 1 clove garlic, grated

• 1 tbsp butter, for greasing and sautéing

• 80g cheddar cheese, grated (¾ cup)

• 40g mozzarella, grated (⅓ cup)

• Salt and black pepper, to taste

• Optional garnish: chopped spring onions or chives

Instructions

Preheat your oven to 180°C (350°F). Lightly grease a small baking dish with butter. Set aside.

In a skillet, melt the remaining butter over medium heat and add the chopped kimchi. Sauté for a few minutes until fragrant and slightly caramelized. This helps deepen the flavor and reduce excess moisture.

In a mixing bowl, combine the cream, milk, gochujang, and grated garlic. Season with a pinch of salt and pepper. Stir to blend into a cohesive, rosy-hued base.

Begin layering the potato slices evenly in the prepared dish. After each layer, scatter some of the sautéed kimchi, spoon over the cream mixture, and sprinkle with a little of each cheese. Continue layering until all ingredients are used, finishing with a generous amount of cheddar and mozzarella on top.

Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 15 to 20 minutes, or until the top is golden and bubbling. Let the dish rest for 10 minutes before serving to allow the layers to settle.

Cooking Tips

If your kimchi is particularly juicy, give it a gentle squeeze to remove excess liquid before cooking—this keeps the gratin rich, not watery. A blend of cheddar and mozzarella provides both sharpness and stretch, but you can substitute with Gruyère or Monterey Jack for a different twist. Adding a touch of gochujang to the cream not only enhances the heat but deepens the umami, making the dish feel more complex and indulgent. Allowing the gratin to cool slightly before slicing ensures clean, structured layers with every serving. For added flair, garnish with chopped chives or spring onions just before serving.