Vegetarian recipe-Kimchee Potato Lazania Gratin


Lazania doesn’t have to be flatten pasta nor has to come with meat sauce.. This time I’m using sliced potato to make Lazania-like oven dish. If you don’t have Lazania pasta handy or you happen to have Kimchee and don’t know how to consume. This recipe might be useful! Kimchee is one of Korean’s pickled vegetables. It’s rather salty and spicy. It’s great with a big bowl of steamed rice. But if you go with white sauce, it becomes very mild and you still can enjoy the Kimchee’s flavor complexity! And,, because cheese is also fermented product, when baked with Kimchee they come out very nice aromatic combination flavor! Go ahead and enjoy the fusion style gratin dish!!


[ Ingredients ]
~ serves four ~
400g Kimchee/Korean pickled Sue choy
4 potatoes
30g unsalted butter
35g cake flour or all purpose flour
500ml milk
100ml heavy cream
1/2 tsp salt
250g Mozzarella cheese

 

[ Directions ]

1-
1. Prepare white sauce. First off make roux. Add unsalted butter into a pot. let it melt on medium low heat.
POINT-ENG

What’s roux?
It’s made by cooking flour and butter. this gives consistency to your sauce or soup.

 

 

2-
2. After making sure that all the butter has completely melted, add flour.

2-
3. Whisk it well. Keep cooking until bubbling.
POINT-ENG

under cooked flour may have too strong wheat flavor. make sure to cook long enough before adding milk.

 

 

2-
4. Before adding any liquid, make sure to shut off the stove.
POINT-ENG

if the temperature of roux is too high, it coagulates too fast and it gets lumpy,,

 

 

2-
5. Pour in about half amount of the milk.

2-
6. Whisk well make sure your roux has dissolved.

2-
7. Because of the residual heat, It may start coagulating even the stove is off. It’s OK, keep stiring..

2-
8. Add the rest of the milk.

2-
9. Don’t miss any spot where roux might be stuck. Especially the bottom corner. Scrape off to get all of it.

2-
10. Now you can turn on low medium heat and keep stirring until…

2-
11. Some bubbles appearing on the surface.

2-
12. Shut off the stove and add some seasonings. Now you’ve got silky smooth white sauce ready!
POINT-ENG

you can make a big batch at once. After cooling off, put in Ziploc and freeze them.

 

 

2-
13. I will show you how to cook potato in an easy way. Wash potatoes. While it’s wet, score around potato surfaces across wise. And wrap with plastic wrap.
POINT-ENG

using wet potatoes can create steaming effect while it’s wrapped and cooked in a microwave.

 

 

2-
14. Place in your microwave and cook for 2 minutes per potato. or place them all and cook for 6~8minutes.
POINT-ENG

cooking time may be varied depending on your microwave or size of the potato you are using.

 

 

2-
15. Remove the wrap and peel the potato skin from where it’s scored. It should come off very easily as the picture showing.
POINT-ENG

this is one of many ways to cook potatoes. Of course you can cook in any way you like!

 

 

2-
16. Slice the potatoes.

2-
17. Apply some butter on an oven safe dish.
POINT-ENG

Apply some oil can avoid burn stick. You can wash off easily after the meal!

 

 

2-
18. Starting at the bottom layer, place sliced potato and pour in the white sauce to cover the potato.

2-
19. Put Kimchee on the sauce.
POINT-ENG

Kimcee is Korean pickled vegetable. it should be available at Asian grocery store. You can also mix with meat sauce or chili bean sauce!

 

 

2-
20. Place some potato on the Kimchee.

1-
21. Cover with the sauce and put some Kimchee. You can repeat until run out of all the materials.

2-
22. Top off with Mozzarella cheese.

2-
23. Place in a pre-heated oven(200°C) cook until golden brown.

Copyright © MASA’s Cooking- All Rights Reserved.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s