Kimchi Pork Belly Tartiflette (French × Korean)

Method

1. Scrub the potatoes and put them, skins on, in a 18 cm pot. Cover with cold water by 2 cm and add the salt. Bring to a boil on high heat, then turn down to medium heat; cook about 20 min in total, until a knife tip goes in with slight resistance. Let them cool a little, then peel and slice 5 mm thick.

   Add in this stepWaxy potatoes 500 gSalt (for the potato water) 1 tsp

   high heat→medium heat

2. Preheat the oven to 200 °C and grease a gratin dish thinly with the butter.

   Add in this stepButter (for the dish) 10 g

   oven

3. Cook the pork belly in a dry frying pan over medium heat for 6 min, until its fat runs and the edges are crisp; keep a lid nearby as it spits. Add the sliced onion and cook for 4 min more until soft. If there is a lot of fat, pour off all but 1 tablespoon.

   Add in this stepPork belly, cut into 1 cm strips 120 gOnion ½

   medium heat

4. Lightly squeeze the kimchi, cut it into 1 cm strips and add it to the pan with the chilli flakes and sugar. Stir-fry on medium-high heat for 4 min, until the kimchi turns translucent and catches a little colour at the edges. Turn off the heat, drizzle with the sesame oil and gently fold in the potatoes without breaking them. Don't add salt: kimchi and cheese are salty.

   Add in this stepWell-fermented napa cabbage kimchi 150 gKorean chilli flakes (gochugaru) ½ tspSugar 1 tspToasted sesame oil 1 tsp

   medium-high heat

5. Spread half the potato mixture in a 20×15 cm gratin dish, dot with half the crème fraîche, then add the rest of the potatoes and crème fraîche. Lightly scrape the Reblochon rind with a knife, cut the cheese in half horizontally and lay it rind side up on top.

   Add in this stepCrème fraîche (or sour cream) 3 tbspReblochon (or half mozzarella, half cheddar) 225 g

6. Bake in the preheated oven for 20 min, until the cheese is molten, bubbling and golden. Rest for 5 minutes, then scatter with the scallions. Molten cheese is extremely hot, so take care.

   Add in this stepScallions, thinly sliced 1

   oven