Recipe: Scalloped Potatoes with Kimchi

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Kimchi
Photo credit: Sara Remington © 2012 (The original image is no longer available, please contact KCRW if you need access to the original image.)

Last year we spoke to Lauryn Chun, owner of Mother In Law’s Kimchi, about the history and method of making kimchi. She comes back to Good Food this week to talk about her new book, The Kimchi Cookbook. There are traditional and modern recipes for making kimchi, but also plenty of recipes for making comforting dishes with store-bought kimchi. For instance, this recipe for Scalloped Potatoes with Kimchi has all the familiar elements to American comfort food – potatoes, cream, cheese – but with the added flavor boost of kimchi. Plus, it earned Evan Kleiman’s personal stamp of approval.

Find out where you can buy Mother in Law’s Kimchi here and keep reading for Lauryn’s recipe…

Scalloped Potatoes with Kimchi

› Prep: 45 minutes   › Makes 6 servings

Ingredients

Unsalted butter, for greasing the pan

3 pounds thin-skinned potatoes (such as Yukon gold), sliced 1/16 inch thick

1 teaspoon kosher salt

Freshly ground black pepper

3/4 cup Chive Kimchi (page 54), Green Onion 
Kimchi (page 55), or any cabbage Kimchi, coarsely chopped

1 cup heavy cream

1/2 cup coarsely grated Parmigiano-Reggiano

Preheat the broiler. Generously butter a 10-inch cast-iron pan with a lid. Place a layer of potatoes in the pan in an overlapping pattern (layer any 
thicker pieces on the bottom of the pan to cook 
more evenly) and season with the salt and pepper to taste. Add 1/4 cup of the kimchi, followed by 1/3 cup of the cream and 2 tablespoons of the cheese. Repeat this process 2 times, ending with cheese as the final layer.

Cover the pan tightly, and cook on the stove top over medium heat for 20 minutes. Sprinkle the remaining cheese over the potato layers then broil until the cheese browns, about  8 to 10 minutes. Serve immediately.

*Reprinted with permission from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, by Lauryn Chun, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.