Potato, leek & kimchi gratin

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. 

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Gluten freeVegetarian
  • 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

  1. 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.

  2. 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.

  3. 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

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