Ham, Potato and Kimchi Gratin

This comforting gratin combines creamy mashed potatoes, savory cooked ham, and the tangy spice of red kimchi, topped with melted Gruyère cheese and a rich cream sauce. Perfect for a cozy dinner, this dish blends hearty and bold flavors with a satisfying texture. Serve it warm for an impressive yet simple meal. This recipe serves approximately 6 people as a main course or 8 as a side dish.

Ingredients

• 500 g baking potatoes
• Coarse salt
• 50 g unsalted butter
• 1 tablespoon chopped parsley
• Salt
• Freshly ground black pepper
• 200 g red kimchi, leaves separated
• 6 slices cooked ham (approximately 100 g total)
• 300 ml whipping cream
• 150 g Gruyère cheese, finely sliced
• Unsalted butter (for greasing the gratin dish)

Equipment needed

• Saucepan
• Colander
• Bowl
• Fork
• Gratin dish (oven-safe)
• Knife and cutting board
• Small saucepan
• Oven

Instructions

Step 1: Preheat the oven and prepare the potatoes

1. Preheat the oven to 160°C.
2. Peel the potatoes and cut them into large, even pieces. Place them in a saucepan and cover with cold water. Add a generous pinch of coarse salt.
3. Bring the water to a slow boil and cook for 15–20 minutes, or until the potatoes are very tender when pierced with the tip of a knife.

Step 2: Mash the potatoes

1. Drain the potatoes well and transfer them to a bowl.
2. Add 50 g unsalted butter and 1 tablespoon chopped parsley. Mash with a fork until smooth, ensuring the butter is fully incorporated.
3. Taste and adjust the seasoning with salt and freshly ground black pepper as needed.

Step 3: Assemble the gratin

1. Finely chop the red kimchi leaves into small pieces.
2. Mix the chopped kimchi with the mashed potatoes in a bowl until evenly combined.
3. Spread the kimchi-potato mixture evenly in a buttered gratin dish. Arrange the 6 slices of cooked ham evenly over the top of the mixture.

Step 4: Prepare and bake the gratin

1. Pour 300 ml whipping cream into a small saucepan and bring to a boil. Season with salt and freshly ground black pepper to taste.
2. Pour the hot cream evenly over the ham and kimchi-potato layers in the gratin dish.
3. Arrange the finely sliced Gruyère cheese evenly over the top.
4. Place the dish in the preheated oven and bake for about 35 minutes, or until the top is golden brown and bubbling. Serve directly from the gratin dish or transfer to individual plates, accompanied by a Belgian endive salad if desired.

Flavor profile

This gratin offers a delightful fusion of creamy, buttery mashed potatoes with the salty richness of cooked ham and the spicy, tangy bite of red kimchi. The whipping cream adds a luxurious silkiness, while the melted Gruyère cheese creates a golden, savory crust. The combination results in a comforting yet adventurous dish with a perfect balance of textures and flavors.

Serving suggestion

Serve warm as a main course with a crisp Belgian endive salad to offset the richness, or as a side dish alongside roasted meats or vegetables. This recipe serves approximately 6 as a main or 8 as a side, making it ideal for family dinners or small gatherings.

Tips

• Choose starchy baking potatoes (e.g., Russet) for the creamiest mash, and ensure they are fully cooked to avoid a grainy texture.
• Use mild red kimchi to balance the dish; rinse the leaves before chopping if they are too spicy to prevent overwhelming the other flavors.
• Grease the gratin dish generously with butter to prevent sticking and enhance flavor.
• For even cooking, ensure the cream is distributed evenly and the cheese covers the surface completely before baking.
• Let the gratin rest for 5 minutes after baking to allow the flavors to settle before serving.