Mandy Lee’s Impossibly Creamy Kimchi Gratin | In The Kitchen With

Ready to really revamp your vegetable gratin game? Mandy Lee has got you covered with this spicy, tangy, and impossibly juicy napa cabbage kimchi gratin. The vegetable canoodles in a pool of savory, garlicky cream sauce and topped with bubbly stringy cheese. This side dish is perfectly balanced with complex flavors and textures. GET THE RECIPE ►► https://f52.co/3FbEgJD

Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/

For more Food52 Residents Thanksgiving
The Thanksgiving Menu of Your Wildest Dreams: https://f52.co/3jW65xs
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PREP TIME: 20 minutes
COOK TIME: 40 minutes
SERVES: 4

INGREDIENTS

4 1/3 cups (850 grams) loosely packed, lightly drained kimchi
8 oil-packed anchovies, plus 1 tablespoon of their oil
1 1/4 teaspoons freshly ground black pepper
1 cup (227 grams) heavy cream
3/4 cup (180 grams) plain whole-milk yogurt
7 garlic cloves, grated
1/4 teaspoon freshly grated nutmeg, plus more for serving
3 cups (320 grams) Mexican-style shredded cheese blend, divided
1/4 cup (48 grams) chopped pickled jalapeños
1 to 2 teaspoons gochugaru, depending on your heat preference
5 fresh shiso leaves, or 3 scallions, or a handful of fennel fronds, thinly sliced (optional)
2 teaspoons toasted sesame oil

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