Potato, witlof and Münster gratin
Paired with a green salad, this gratin could easily be a meal in its own right. If you can’t find Dutch cream potatoes, Desiree will work just as well.
Search for similar recipes...
Serves
8
Cooking Time
Prep time 20 mins, cook 1 hr 20 mins
|
50 gm
|
butter, coarsely chopped
|
|
5
|
golden shallots, thinly sliced
|
|
2
|
garlic cloves, finely chopped
|
|
3
|
large white witlof, leaves separated and thinly sliced
|
|
1.2 kg
|
Dutch cream potatoes, thinly sliced on a mandolin
|
|
120 gm
|
Münster, coarsely chopped
|
|
600 ml
|
pouring cream
|
|
50 gm
|
coarse fresh sourdough breadcrumbs
|
|
30 gm
|
roasted hazelnuts, coarsely chopped
|
|
1
|
Preheat oven to 180C. Melt 30gm butter in a large frying pan over medium-high heat, add shallot and garlic, sauté until tender (4-5 minutes). Add witlof, sauté until wilted (2-3 minutes), season to taste and set aside.
|
|
2
|
Arrange half the potato in the base of a buttered 24cm x 32cm 2 litre-capacity ovenproof dish, scatter over witlof mixture then Münster. Arrange remaining potato on top and set aside.
|
|
3
|
Bring cream to the simmer in a saucepan, season to taste, pour over potatoes. Place ovenproof dish on an oven tray, then bake until bubbling and golden and potato is almost tender (45-50 minutes).
|
|
4
|
Meanwhile, melt remaining butter in a small saucepan, then combine in a small bowl with breadcrumbs and hazelnuts. Scatter over potato, bake until crumbs are golden and potato is very tender (15-20 minutes), serve immediately.
|
This recipe is from the July 2009 issue of Australian Gourmet Traveller.
Drink Suggestion Top-quality red Rhône such as Cornas.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles
DRINK SUGGESTION Max Allen