Kimchi Potato Gratin
Tender potatoes and sautéed kimchi are layered with white sauce and cheese for a Korean–Western oven-baked meal.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Potatoes is unavailable
Cut potatoes evenly to 3mm and precook them to avoid a firm center. Do not use potatoes that are green inside or heavily sprouted.
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Substitute available
If Cabbage kimchi is unavailable
Use 150g ripe cabbage kimchi, lightly squeezed. For less heat, briefly rinse and squeeze it, although the flavor will be milder.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Mozzarella is unavailable
Replace mozzarella with 80g another mild melting cheese. Reduce the salt further if using a salty cheese.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Preheat the oven to 200°C and prepare a shallow ovenproof dish about 20cm wide. Wash and peel 500g potatoes, removing eyes and green parts, then slice 3mm thick. Lightly squeeze kimchi and cut into 1cm pieces. Thinly slice the onion.
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Step 2
Bring enough water to cover the potatoes to a boil with 1/4 teaspoon salt. Add the slices and cook over medium heat for 8–10 minutes. A fork should enter, but the slices should hold their shape. Drain thoroughly; cook any thick, firm slices longer.
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Step 3
Heat 1 teaspoon oil in a skillet. Cook the onion over medium heat for 2 minutes, then add kimchi and stir-fry for 4–5 minutes to evaporate excess liquid. For very sour kimchi, optionally add 1/2 teaspoon sugar. Set aside.
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Step 4
Melt 15g butter in a small saucepan over low heat. Stir in 1 tablespoon flour and cook for 1 minute. Whisk in 250ml milk in 3 additions. Stir over medium-low heat for 3–4 minutes until the sauce lightly coats a spoon; add pepper. If lumpy, remove from heat and whisk firmly.
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Step 5
Spread a thin layer of sauce in the baking dish. Add half the potatoes and half the kimchi mixture, then half the remaining sauce. Repeat with the rest of the potatoes, kimchi and sauce. Scatter 80g mozzarella evenly on top. Keep the layers shallow so the center heats evenly.
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Step 6
Bake on the middle rack for 20–25 minutes. The edges should bubble, the cheese should be golden and a knife should pass easily through the center. If the top browns too fast, cover loosely with foil and continue baking. Use oven gloves for the hot dish.
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Step 7
Rest on a trivet for 5 minutes so the sauce thickens slightly. Scoop down through the potato layers to serve. If the center potatoes remain firm, cover and bake longer. Serve hot.
Finished dish
Serves 2; about 60 minutes. Requires a 200°C oven and an ovenproof dish. Kimchi and cheese are salty, so use only a little salt in the potato water. 1 tablespoon=15ml; 1 teaspoon=5ml.
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Enjoy every bite
How to enjoy it
Serve with fresh cucumber salad or a light soup. Scoop up the bottom sauce and kimchi with the potatoes for a balanced mouthful.
Serve it with
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.
Dried pollock and radish soup (bugeo-guk)
A mild soup made with dried pollock, radish, tofu and soft egg ribbons. Briefly wetting the fish and checking for bones make it easier for a first-time cook.