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 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
- 1Preheat 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.
- 2Arrange 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.
- 3Bring 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).
- 4Meanwhile, 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.
Drink Suggestion: Top-quality red Rhône such as Cornas. Drink suggestion by Max Allen
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