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.
50 gmbutter, coarsely chopped5golden shallots, thinly sliced2garlic cloves, finely chopped3large white witlof, leaves separated and thinly sliced1.2 kgDutch cream potatoes, thinly sliced on a mandolin120 gmMünster, coarsely chopped600 mlpouring cream50 gmcoarse fresh sourdough breadcrumbs30 gmroasted hazelnuts, coarsely chopped
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.
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.
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).
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.