SERVES: 4-6

METHOD

Step 1
Preheat oven to 220°C (200°C fan-forced). Lightly grease a medium baking dish with butter and place on a baking tray.

Step 2
Bring a large pot of salted water to the boil. Using a mandolin or box grater, thinly slice potatoes and add to a large pot of boiling water. Bring water back to the boil and cook for 5 minutes. Drain.

Step 3
Meanwhile, place onion and garlic together in a blender and pulse to a paste.

Step 4
Place butter in a medium saucepan over a medium heat until melted. Add the onion paste, stirring until well coated. Cover and cook for 5 minutes. Add the tomato paste and gochujang paste, stirring to combine and cook for 2 minutes until aromatic. Add vodka and cream, bring to just below boiling point, then remove from heat. Season well with salt and pepper. Add basil and 3/4 cup parmesan, stirring to combine.

Step 5
In a small bowl, combine remaining parmesan and breadcrumbs together, mixing to combine. Set aside until required.

Step 6
Pour cooked potatoes into prepared baking dish and sprinkle over breadcrumb mixture. Bake in preheated oven for 25 minutes or until potato bake is bubbling and the top is golden.

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