Name: Witlof gratin
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: 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 milk (¼ cup); 1½ tbsp coarsely chopped flat-leaf parsley; 2 tsp finely chopped thyme; 150 gm coarsely grated Gruyère

Witlof gratin

Australian Gourmet Traveller recipe for Witlof gratin

Serves 6

Prep

30M

Cook

50M

Total

1H 20M

This recipe is inspired by one from English food writer Jane Grigson in her book Good Things.

Ingredients

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 milk (¼ cup)

1½ tbsp coarsely chopped flat-leaf parsley

2 tsp finely chopped thyme

150 gm coarsely grated Gruyère

Method

Main

1.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.

2.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.

3.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.