A total must for autumnal eating, we love this Kimchi gratin as a side to roasted meats. Add in any additional vegetables – such as silverbeet or kale, slices of kumara or pumpkin – for even more vegetable goodness.
Preheat oven to 180°C.
Heat the oil in a saucepan over medium heat and cook the onions, stirring often, for 20 mins or until softened and lightly caramelised. Add the kimchi and cook, stirring occasionally, for 5 mins. Add cream and reduce for 3-4 mins or until the mixture thickens slightly.
Remove from heat and cool slightly before stirring in 3⁄4 of the Gruyère.
Grease a large baking dish or individual ramekins well, layer slices of potato along the bottom then top with some of the kimchi mix. Repeat until all the mix is used, finishing with a kimchi layer.
Combine panko crumbs and remaining Gruyere and parmesan in a bowl, then sprinkle evenly over kimchi. Dot with butter and place in the oven to cook for 35-40 mins or until the potato is cooked through.
Serve straight out of the oven.
2 tablespoons cooking oil
3 red onions, peeled and thinly sliced
500 grams Living Goodness Sum Yum kimchi, thinly sliced
2 agria potatoes, peeled and thinly sliced
20 grams panko crumbs
100 grams Gruyère, finely grated
30 grams parmesan, finely grated
15 grams butter