Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and you could win an endota spa experience.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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.

You'll need

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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • 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.

At A Glance

  • Serves 8 people
Win
a trip to the Gold Coast!

Win a trip for two to Jupiters Hotel & Casino on the Gold Coast to dine at the new Italian restaurant, Cucina Vivo.

Read More
Our
favourite boutique producers

From artisan honeys to organic oysters, we've rounded up some of our favourite boutique producers from around Australia and across the Tasman. Dig in.

Read More
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Top-quality red Rhône such as Cornas.

Featured in

Jul 2009

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×