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Feliz navidad 🙏🏻
2024-12-19 00:08:31
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FELIZ NAVIDAD NICO🎄🎁
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![#ad [Recipe below] Let’s make kimchi and bacon potato au gratin with the help of @Finish Dishwashing US so that you can spend more time with family and friends! You know we Koreans love potatoes, bacon, cream, and cheese and kimchi adds a very special but delicious twist on this classic side dish, so this potato au gratin is a must have for us! And this holiday season, Finish wants to help with your hosting needs! So vote for your favorite side dish recipe on FinishUltimateHost.com for a chance to win a grand prize of $10,000 to put the FINISHing touches on all your future hosting needs! #FinishUltimateChallenge #Recipe Recipe Yield: 6 servings (4qt casserole dish) 2 lbs russet potatoes 8 slices bacon, cut into ¼ inch pieces 1 cup fermented kimchi, drained and chopped 3 TBSP unsalted butter 3 TBSP A/P flour 1 cup heavy cream 1 cup milk 1 cup grated parmesan cheese 1 cup shredded cheddar cheese 2 stalks green onions, sliced Salt and pepper, to taste Instructions: 1. Preheat oven to 350°F (175°C). Thinly slice the potatoes into ⅛ inch thick using a mandoline or a sharp knife. Place them into a bowl of cold water to prevent browning. Drain and pat dry before use. 2. In a saucepan over medium heat, add the bacon and cook until crispy. Remove the bacon but keep the fat in the pan. 3. To the bacon fat, add the kimchi and saute for about 2-3 minutes on medium heat. Remove. 4. Add the butter to the pan and melt over medium heat. Then add the flour and cook for about 2-3 minutes, stirring constantly, to make the roux. 5. To the roux, add the cream and milk. Whisk and cook until thickened and smooth. 6. Reduce the heat to low and add the kimchi, half of the parmesan, and half of the cheddar. Mix until the cheese is melted. Season with salt and pepper. 7. Grease a 4 qt ceramic casserole dish. Layer half of the sliced potatoes in the bottom of the dish. Sprinkle half of the bacon and green onion over the potatoes and pour half of the cheese sauce over the potatoes. Repeat another layer. Top the dish with the remaining parmesan and cheddar. 8. Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 20-30 minutes or until the potatoes are tender and the top is golden brown and bubbly. 9. Let the potato au gratin cool slightly before serving. Enjoy!](/video/cover/7434689546035399967.webp)
