Name: Potato, witlof and Münster gratin
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8
Ingredients: 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

Potato, witlof and Münster gratin

Australian Gourmet Traveller French recipe for potato, witlof and Münster gratin.

Serves 8

Prep

20M

Cook

1H 20M

Total

1H 40M

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.

Ingredients

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

Main

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.