• Prep: 30 mins
  • Cook: 1.5 hours
  • Servings: 4

SCALLOPED CHEESY POTATOES WITH MISO BÉCHAMEL AND GOCHUJANG HONEY CRACKLING

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Potatoes are finely sliced then baked with a cheesy white miso béchamel sauce until crisp and golden on top and tender in the middle. The whole dish is then finished with sweet and spicy gochujang honey crackling.

Start cooking

Ingredients

Gochujang honey crackling
  • 600g pork skin
  • Flaky salt
  • 2 tbsp gochujang
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp soy sauce
  • 250ml olive oil
Scalloped potato bake
  • 700g Nanna Tate potatoes
  • 50g butter
  • 2 garlic cloves, smashed
  • Salt and pepper
  • Miso béchamel
  • 40g butter
  • 40g plain flour
  • 1 tbsp white miso
  • 500ml whole milk, warmed, plus more as needed
  • 100g Cheddar, grated
  • 100g Parmesan, grated
  • 100g Gruyère, grated
  • Salt and pepper

Herby vinaigrette drizzle

  • 20g honey
  • 1 tbsp white wine vinegar
  • 250ml olive oil
  • 1 bunch fresh parsley, finely chopped
  • 1 bunch fresh basil, finely chopped
  • Salt
Garnish
  • 1 bunch fresh chives, finely sliced
  • Freshly ground black pepper

Let’s get cooking!

  • Step 1 of 5

    CRISPY CRACKLING

    Start by making the gochujang honey crackling.

    Preheat the oven to 240°C / Fan 220°C / Gas 7.

    Score the pork skin and pat it dry before rubbing generously with flaky salt. Leave for 20 minutes so that the liquid is pulled from the pork skin.

    Dust off the salt and use paper towels to pat the pork skin dry.

    Once fully dry, sprinkle salt over the skin then place in the oven and cook for 20–30 minutes, or until it is golden all over and the skin has crisped up.

    Remove from the oven, then turn the oven down to 210°C /  Fan 190°C / Gas 5.
  • Step 2 of 5

    SCALLOPED POTATOES

    Pat dry the finely sliced potatoes.

    Melt the butter for the potatoes in a pan, then add in the garlic and cook until lightly browned and fragrant. Take care as garlic burns very easily.

    Brush a baking dish with the melted butter, then layer the potatoes into the dish, brushing with more butter and seasoning with salt and pepper as you go.

    For the miso béchamel, melt the butter in a saucepan then, once melted, add in the flour and cook out the roux, making sure to keep it blonde.

    Add in the miso paste then, while stirring constantly, add in the warmed milk.

    Bring to a simmer and cook until thickened, then remove from the heat and stir in the cheese. Season with salt and pepper.

    Pour the béchamel over the scalloped potatoes, then roast in the oven for around 30-40 minutes, or until the potatoes are tender and cooked through, and the top of the scalloped potatoes is golden brown.

  • Step 3 of 5

    FINISH THE CRACKLING

    Whisk together all the remaining crackling ingredients.

    Break up the crackling into pieces and mix with the gochujang mixture.

  • Step 4 of 5

    MIX THE DRIZZLE

    Whisk together all the ingredients for the drizzle and season with salt to taste.

  • Step 5 of 5

    FINISH & SERVE

    To serve, top the scalloped potato dish from the oven with crackling, drizzle, any leftover honey-gochujang mix, chives and black pepper.

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