Baked Potatoes with Fennel and Leek Kimchi
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A golden, creamy potato bake layered with sausage, cheese and tangy leek kimchi, perfect as a Thanksgiving side or a stand-alone comfort dinner.
This Potato Bake with sausage, fennel seeds and our upcoming recipe for Leek Kimchi takes the humble spud to a whole new level. Creamy, cheesy and full of flavour, it’s layered with juicy sausage, our favourite cream and tangy leek kimchi that adds just the right amount of punch. Whether you’re serving it as a show-stealing side for Thanksgiving or Christmas, pairing it with a yummy salad for an easy weeknight dinner, this dish is pure comfort in a baking dish, and yes, your Thermomix makes it all effortless.
I know Aussies don't really celebrate Thanksgiving, but for your info, I get over 2 million hits from the USA every month! So here is to you my American friends. I miss Thanksgiving, we do celebrate it but usually on the weekend following. This recipe is so good. I was actually blown away by just how good, and that doesn't happen very often. You do have to wait for the Leek-Chi recipe to become available as we are launching our fermenting course next February...but you can use regular kimchi in its place.
Make sure you choose beautiful artisan sausages, I defer to pork for this recipe.
If you are celebrating Thanksgiving, or if you are celebrating Christmas, here are a few more side dishes to consider to go with all that other good stuff;
Roasted Brussels Sprouts with Tamarind
Honey Roasted Carrots with Sriracha Feta
Need
- 1 Cup Leek-chi Recipe
- 80-100 Grams parmesan cheese cubed
- 4-5 pork sausages, skinned
- 1 Tablespoon fennel seeds
- 500 Grams baby potatoes
- 350 Grams cream BUY
Do
- 1
Preheat oven to 200°C fan forced.
- 2
Butter an oval baking dish. Spread the Leek-Chi (or you can use regular kimchi if you wish) across the bottom of the dish.
- 3
Place parmesan into the Thermomix bowl and mill 10 sec/speed 8.
- 4
Sprinkle most of the parmesan on top of the leek-chi in a thin layer, reserving a few tbsp for topping.
- 5
Skin the sausages and break them up, dividing them evenly on top of the leek-chi. You need to reserve one sausage for later.
- 6
Sprinkle with fennel seeds.
- 7
Slice the potatoes thinly using a mandoline or a good knife. Arrange on top of the leek and sausage mixture.
- 8
Pour the cream over the top of the potatoes carefully so as not to disturb the layering. Sprinkle with remaining parmesan.
- 9
Cover with foil and bake for 55 minutes or until golden, fragrant and the potatoes are well cooked.
- 10
Uncover the baking dish, spread pieces of 1 more sausage across the top and return to the oven for a further 20 minutes.
- 11
Serve hot with a salad on the side or as suggested, this is a side dish of its own!
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
