Let’s Make GochuJang Potato Au Gratin
You are what you eat and I just want to be a yummy creamy yet zesty and spicy potato–despite already having a fat cake according to popular review.
Potato au gratin and gochujang represent two distinct culinary traditions that, when blended, create a compelling fusion of flavors and textures. Potato au gratin, a beloved French dish, features layers of thinly sliced potatoes baked in a creamy sauce, topped with a golden, cheesy crust. This dish is a quintessence of comfort food, with its rich cheese melding with garlic, nutmeg, and a touch of black pepper for seasoning.
Gochujang, on the other hand, is a staple Korean condiment known for its fiery and subtly sweet profile. Made from red chili peppers, fermented soybeans, glutinous rice, and salt, this thick, paste-like sauce delivers a robust combination of spice and umami, making it a versatile addition to many Korean recipes.
When potato au gratin is infused with gochujang, the result is a unique fusion that combines the creamy, soothing elements of French cooking with the intense, spicy flavors of Korean cuisine. The spiciness of gochujang cuts through the gratin’s richness, balancing the dish’s flavor and adding an exciting twist. This culinary combination not only enhances the sensory experience but also invites a creative exploration of ingredients from diverse backgrounds, resulting in a dish that is both innovative and comforting.
Let’s Get Cooking (In Depth Recipe Below Recipe Card)
Gochujang Potato Au Gratin
Ingredients
- 5 Clovesof Garlic (Minced or Grated)
- 1 Tsp Onion Powder (optional, or ½ Sweated Diced Onion)
- 1 ½ C Cream
- 2 Tsp Black Pepper
- 2 Lb Potatoes (Cut thinly, about ½ inch – 1 inch
- ½ C Parmesan (More for topping)
- 1 Tsp Thyme
- 1 ½ Tsp Gochujang
- 2 Tsp Miso
Instructions
- Preheat the oven to 350ºF, mince the Garlic, and cut the Potatoes into thin rounds
- In a small pot, mix in the Cream, Onion/Onion Powder (Optional), Thyme, Black Pepper, Gochujang, and Miso. Lid the pot, and put on medium low heat to inflavor the flavorings for about 15-20 minutes.
- In a buttered/oiled ceramic dish, layer the potato rounds with parmesan, and add in the flavored cream. Cover the dish with tin foil and bake in the 350ºF for 70-75min or until cooked in the middle. After baking, remove from the oven, top with parmesan, and broil at 500ºF until golden brown.
Notes
In Depth Recipe: Gochujang Potato Au Gratin
1.Preheat the oven to 350ºF, mince the Garlic, and cut the Potatoes into thin rounds. I don’t bother to peel the potatoes because I like the texture of the skins in this dish. You can also grate the garlic or just smash the garlic. Just understand that mincing the garlic more will release more allicin, which is the chemical that gives garlic its zesty taste.
2.In a small pot, mix in the Cream, Onion/Onion Powder (Optional), Thyme, Black Pepper, Gochujang, and Miso. Lid the pot, and put on medium low heat to inflavor the flavorings for about 15-20 minutes. Don’t try to boil the cream. Just try to get it hot so that it infuses with the flavor. Boiling the cream may make the cream curdle or boil over and make a huge mess. Adjust the seasonings/spices to one’s own liking. Any miso works, I just happened to have white miso. Add more Miso or salt to increase the saltiness if needed–they are potatoes, they can handle a lot of it.
3.In a buttered/oiled ceramic dish, layer the potato rounds with parmesan, and add in the flavored cream. Cover the dish with tin foil and bake in the 350ºF for 70-75min or until cooked in the middle. After baking, remove from the oven, top with parmesan, and broil at 500ºF until golden brown. Keep an eye out on the broiling cause it can happen really quickly
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