Gochujang Potato Au Gratin
You are what you eat and I just want to be a yummy potato despite already having a delicious cake according to popular review so let’s make 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
I don’t bother to peel the potatoes because I like the texture of the skins in this dish.
Adjust the spices and flavoring based on personal taste.
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.
Any miso works, I just happened to have white miso. Add more Miso or salt to increase the saltiness--they are potatoes, they can handle a lot of it
Keep an eye out on the broiling cause it can happen really quickly