Full Recipe in Details
1kg medium red skin potato, peeled
Salt and pepper to taste
800ml Norco Milk
300ml Norco Thickened Cream
250g Norco Cheese
Shallots, thinly sliced
Toasted sesame seeds
Bring the milk, cream to a simmer and season well. Slice the peeled potatoes on a mandolin 5mm thick and toss with the kimchi. Season well with salt and pepper.
Layer the potatoes and kimchi up in a baking dish, cover with baking paper and foil and bake in a 200C oven for 1 hour.
Grate cheese. Remove covering, scatter over the cheese and finish in the oven for 15 minutes or so to caramelise. Finish with sliced shallots and sesame seeds to serve.