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Potato, witlof and Münster gratin

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.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
  • 20 min preparation
  • 1 hr 20 min cooking
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At A Glance

  • Serves 8 people
  • 20 min preparation
  • 1 hr 20 min cooking

Drink Suggestion

Top-quality red Rhône such as Cornas.

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