The ultimate scalloped potato bake with miso béchamel and gochujang-honey crackling

Start by making the gochujang honey crackling. Preheat the oven to 220°C fan

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 190°C fan

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

Whisk together all the remaining crackling ingredients

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

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

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