1kg medium red skin potato, peeled

Salt and pepper to taste

800ml Norco Milk

300ml Norco Thickened Cream

250g kimchi

250g Norco Cheese

Shallots, thinly sliced

Toasted sesame seeds

Bring the milk, cream to a simmer and season well. Slice the peeled potatoes on a mandolin 5mm thick and toss with the kimchi. Season well with salt and pepper.

Layer the potatoes and kimchi up in a baking dish, cover with baking paper and foil and bake in a 200C oven for 1 hour.

Grate cheese. Remove covering, scatter over the cheese and finish in the oven for 15 minutes or so to caramelise.  Finish with sliced shallots and sesame seeds to serve.