Witlof gratin

AT A GLANCE

  • Serves 6 people

  • 100 ml chicken stock
  • 80 gm butter, coarsely chopped
  • 12 small witlof
  • Large pinch of caster sugar
  • 180 gm golden shallots (about 8 small), finely chopped
  • 1 garlic clove, finely chopped
  • 160 gm bacon, finely chopped
  • 120 gm coarse fresh sourdough breadcrumbs
  • 60 ml (¼ cup) milk
  • 1½ tbsp coarsely chopped flat-leaf parsley
  • 2 tsp finely chopped thyme
  • 150 gm coarsely grated Gruyère
01   Preheat oven to 200C. Bring stock and 40gm butter to the boil in a large frying pan over high heat, add witlof and sugar, season to taste, reduce heat to medium-high and turn occasionally until witlof is tender and stock is reduced (4-6 minutes). Transfer witlof and pan juices to a 20cm x 30cm baking dish and set aside.
02   Wipe out pan, add remaining butter, cook over medium heat until foaming, add shallot and garlic, stir occasionally until tender (5-10 minutes), add bacon and stir occasionally until very tender (8-10 minutes). Transfer to a bowl and set aside.
03   Combine breadcrumbs, milk, herbs and 70gm cheese in a bowl, add onion mixture, stir to combine and season to taste. Scatter over witlof and bake until golden (20 minutes), then scatter with remaining cheese and bake until bubbling (5-10 minutes). Serve hot.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

ELODIE RAMBAUD

Drinking Suggestion:

NUTTY, MEDIUM-DRY AMONTILLADO SHERRY. , suggested by MAX ALLEN

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