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Witlof gratin with speck
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent witlof and speck bake - perfect pairing for winter roasts.
Ingredients:
  • 1 garlic clove, halved
  • 6 red witlof or white witlof
  • 150g speck, rind removed, cut into batons
  • 150ml thickened cream
  • 40g (1/2 cup) coarsely grated gruyere
  • 35g (1/2 cup) fresh breadcrumbs
Instructions:
  • Preheat the oven to 180°C. Grease a 25cm round ovenproof dish with butter, then rub with garlic and discard it.
  • Boil salted water in a large saucepan. Add witlof and cook over medium heat for 8 minutes until tender. Drain, dry with paper towel, and place in prepared dish.
  • Cook the speck in a large non-stick frying pan over high heat until golden, approximately 5 minutes.
  • Spread the speck over the witlof, then cover with cream, gruyere, and breadcrumbs. Bake until golden, about 30-35 minutes.

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