Kimchi And Bacon Potatoes Au Gratin

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• Step 1

  Preheat the oven to 350°F (175°C).
• Step 2

  Thinly slice the potatoes using a mandoline or a sharp knife. Place them into a bowl of cold water to prevent browning. Drain and pat dry before use.

  • 2 lb potato, sliced thinly (907 g)
    (russet)
• Step 3

  In a saucepan over medium heat, add the bacon and cook until crispy. Remove the bacon but keep the fat in the pan.

  • 8 slice bacon, cut into pieces (200 g)
• Step 4

  To the bacon fat, add the kimchi and sauté for about 2-3 minutes on medium heat. Remove and set aside.

  • 1 cup kimchi, drained and chopped (150 g)
• Step 5

  Add the unsalted butter to the pan and melt over medium heat. Then add the all purpose flour and cook for about 2-3 minutes, stirring constantly, to make the roux.

  • 3 tbsp unsalted butter, melted (42 g)
  • 3 tbsp all purpose flour (24 g)
• Step 6

  To the roux, add the heavy cream and milk. Whisk and cook until thickened and smooth.

  • 1 cup heavy cream (240 g)
  • 1 cup milk (240 g)
• Step 7

  Reduce the heat to low and add the kimchi, half of the parmesan cheese, and half of the cheddar cheese. Mix until the cheese is melted. Season with salt and black pepper.

  • 1 cup kimchi, drained and chopped (150 g)
  • 1 cup parmesan cheese, grated (100 g)
  • 1 cup cheddar cheese, shredded (113 g)
  • 1 tsp salt (5 g)
    (to taste)
  • 1 tsp black pepper (2 g)
    (to taste)
• Step 8

  Grease a 4 qt ceramic casserole dish. Layer half of the sliced potatoes in the bottom of the dish. Sprinkle half of the bacon and green onion over the potatoes and pour half of the cheese sauce over the potatoes. Repeat with another layer. Top the dish with the remaining parmesan and cheddar.

  • 2 stalk green onion, sliced (30 g)
• Step 9

  Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 20-30 minutes or until the potatoes are tender and the top is golden brown and bubbly.
• Step 10

  Let the potato au gratin cool slightly before serving. Enjoy!