A classic gratin with a funky, fermented twist
Celebrating the best of seasonal, cold-weather food, this is a classic gratin with a funky, fermented twist. We’ve used a mix of celeriac, squash and potato, but feel free to mix it up a bit—beetroot is fun but a little lurid!
300ml double cream
75ml whole milk
1 garlic clove, peeled and finely minced
½ tsp fine salt
Around ⅓ of a whole nutmeg
500g large floury potatoes, peeled and rinsed
300g squash, trimmed and peeled
300g celeriac, trimmed, peeled and rinsed
1 x 375g jar Eaten Alive classic spicy kimchi
75g aged emmenthal, gruyère or comté, finely grated
Heat the oven to 170C. Combine the cream, milk, crushed garlic and salt in a small saucepan. Using a microplane, grate a generous amount of nutmeg (around ⅓ of a whole nutmeg) into the cream mixture. Place the saucepan over a medium-low heat and warm until almost boiling, stirring regularly. Remove from the heat, set to one side and allow to infuse for 10 mins.
While the cream mixture is infusing, slice the potatoes, squash and celeriac as finely as possible, ideally using a mandolin with a safety guard. Drain the kimchi, reserving the brine. Add 50ml of the reserved kimchi brine to the cream mixture and stir well.
Take a deep baking dish large enough to hold all of the ingredients and grease the edges generously with the butter.
Now, assemble. Layer the sliced vegetables and kimchi into the dish—the kimchi should be added after every 2 layers of vegetables so that it is spread evenly throughout. Pour over the cream mixture—the vegetables should be just submerged and reasonably compact, rather than swimming.
Cover with foil and bake for 50 mins. After 50 mins, remove the foil, scatter the grated cheese over the gratin and bake for a further 15 mins, until golden and bubbling. Allow to stand for 5 mins before serving.
Recipe: Pat Bingley and Glyn Gordon