Creamy Kimchi Gratin
Shared by Brenda DaSie
Jules's version
food52.com restricts apps from reading its recipes, so the exact recipe on that page couldn't be imported. Jules built this close version instead. Amounts and steps may differ from the original. See the original
A decadent fusion dish featuring tangy, spicy napa cabbage kimchi nestled in a rich, garlicky cream sauce, topped with a layer of bubbling, melted cheese for a comforting and savory experience.
Ingredients
- 2 cups napa cabbage kimchi (roughly chopped)
- 1½ cups heavy cream (full fat)
- 3 cloves garlic (minced)
- ¼ cup plain yogurt (full fat, helps cut the richness)
- 1 cup mozzarella cheese (shredded)
- ½ cup gruyere cheese (shredded)
- 1 tablespoon pickled chiles (chopped, optional for extra heat)
- 1 tablespoon butter (for greasing the dish)
Directions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a medium-sized baking dish with butter.
- 2
In a saucepan over medium heat, combine the heavy cream and minced garlic. Simmer gently for about 5 minutes until slightly thickened.
- 3
Remove the cream from the heat and whisk in the plain yogurt and the chopped kimchi.
- 4
Pour the kimchi cream mixture into the prepared baking dish. If using pickled chiles, stir them in now.
- 5
Top the mixture evenly with the shredded mozzarella and gruyere cheeses.
- 6
Bake for 15 to 20 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.
- 7
Let the gratin rest for 5 minutes before serving to allow the sauce to set slightly.
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