Kimchi Potato Bake

Serves 6
Time: 1hr 20 mins (prep and cook)

Ingredients
1 tablespoon oil or butter
1.5kg peeled potatoes
220g (or 1 packed cup) of The Kimchi Company Original Kimchi, finely chopped
200g grated tasty cheese
100g grated mozzarella
1 cup thick cream or sour cream
Salt
Pepper
Toasted sesame seeds for serving
Finely sliced spring onion for serving

Method:
Preheat oven to 170 degrees Celsius.
Grease a 24 cm x 18cm baking tray (at least 1-2inches deep) with oil or butter and set aside.

Using a knife or mandolin, slice the potatoes into 2mm thin slices.

Layer slices of potato on the bottom of the greased baking tray and season the potatoes lightly with salt and pepper.
Then lightly sprinkle a couple tablespoons of the tasty cheese and mozzarella. Scatter some kimchi over the cheese and repeat the cheese layer.

Repeat the layering of potatoes, seasoning, cheese, kimchi and more cheese, finishing with a top layer of potatoes.
Bring the cream or sour cream to a simmer in a saucepan and season with salt and pepper.
Pour the cream over the layered potatoes then place the tray in the oven to bake for 45 minutes.
Scatter a handful of cheese over the top and bake for a further 10-15 minutes or until the cheese is bubbly and golden.

Remove the potato bake from the oven and allow to cool for 10-15 minutes before cutting and serving with a sprinkle of toasted sesame seeds and finely sliced spring onions.