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By Miso Jen Kitchen

Miso Gochujang Scalloped Potatoes

Name: Miso Gochujang Scalloped Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Asian
Ingredients: 4 large potatoes; 8 oz shredded mozzarella cheese; 8 oz shredded cheddar cheese; 3 tbsp butter; 4 minced garlic cloves; 3 tbsp all purpose flour; 1 cup milk; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tbsp miso; 1 tbsp gochujang; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp black pepper; salt (to taste)

12 steps

Prep:20minCook:50min

Miso Gochujang Scalloped Potatoes is a delightful fusion dish that combines the comforting creaminess of classic scalloped potatoes with the bold, umami-rich flavors of Japanese miso and Korean gochujang. The result is a unique and savory side dish that adds an exciting twist to your traditional scalloped potatoes. Try it for your next side dish!

Updated at: Wed, 22 Nov 2023 02:26:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories444.3 kcal (22%)

Total Fat26.6 g (38%)

Carbs34.2 g (13%)

Sugars4.1 g (5%)

Protein18.2 g (36%)

Sodium590.3 mg (30%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4potatoes

large

8 ozshredded mozzarella cheese

8 ozshredded cheddar cheese

Miso Gochujang Sauce

3 Tbspbutter

4garlic cloves

minced

3 Tbspall purpose flour

1 cupmilk

½ cupchicken broth

½ cupheavy cream

1 Tbspmiso

1 Tbspgochujang

1 tsponion powder

1 tspgarlic powder

½ tspblack pepper

salt

to taste

Instructions

Step 1

Preheat the oven to 400F.

Slice the potatoes,

Step 2

Wash and peel your potatoes. Slice them thinly with a knife or mandoline.

potatoes4

Miso Gochujang Sauce,

Step 3

In a medium-sized saucepan, melt the butter over medium heat. Be careful not to let it brown.

butter3 Tbsp

Step 4

Add minced garlic and saute for 1-2 minutes or until fragrant.

garlic cloves4

Step 5

Once the garlic is fragrant, add the flour to the pan. Stir constantly with a whisk to combine the flour and butter, creating a smooth paste known as a roux. Cook the roux for 1-2 minutes until it is toasted in color (but not deep brown).

all purpose flour3 Tbsp

Step 6

Gradually add the milk to the roux, whisking continuously to avoid lumps. It's important to add the milk slowly at first to ensure a smooth consistency. Continue whisking until the mixture thickens. Repeat the same steps for the chicken broth and heavy cream. Make sure there are no lumps.

milk1 cup

chicken broth½ cup

heavy cream½ cup

Step 7

Once the sauce is smooth, add the miso, gochujang, onion powder, garlic powder and black pepper.

miso1 Tbsp

gochujang1 Tbsp

onion powder1 tsp

garlic powder1 tsp

black pepper½ tsp

Step 8

Reduce the heat to low and let the sauce simmer for a few minutes, stirring occasionally. This helps the flavors meld and ensures that the flour is fully cooked. Season with salt and pepper to taste. If the sauce is too thick, you can add a little more milk (or chicken broth) to achieve your desired consistency. If it's too thin, let it simmer a bit longer to thicken.

salt

Layering the scalloped potatoes,

Step 9

Arrange a layer of sliced potatoes in a greased baking dish. Pour a portion of the sauce over the potatoes, making sure they are well-coated. Cover this layer with a mix of the mozzarella and cheddar cheeses.

shredded mozzarella cheese8 oz

shredded cheddar cheese8 oz

Step 10

Repeat the layering process until all the potatoes, cheese and sauce are used, finishing with a layer of cheese on top.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes. Then, uncover and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown.

Step 12

Allow the scalloped potatoes to rest for a few minutes before serving. Garnish with fresh thyme or parsley if desired.