Search Recipes

Braised witlof and leek gratin with gruyere

Neil Perry
Neil Perry

This salad is fabulous served with roast chicken. You can use it to create a really easy meal by buying a roast chicken, and then just adding fresh lemon to the salad: it makes a great starter or main.

Braised witlof and leek gratin with gruyere.
Braised witlof and leek gratin with gruyere. Photo: William Meppem


4 witlof, brown outer leaves removed

1 medium leek, ends removed

1 tbsp unsalted butter

1 tbsp olive oil

4 rashers rindless back bacon, finely diced

2 small peeled eschalots, finely chopped

2 peeled garlic cloves, crushed

1 tsp sea salt

2 tsp fresh thyme leaves, chopped

cup dry white wine

2 1/2 cups fresh chicken stock

1 1/2 tbsp dijon mustard

1 fresh bay leaf

freshly ground white pepper

1/2 cup single cream

100g gruyère, finely grated

1/2 cup Panko breadcrumbs


CUT WITLOF IN HALF lengthways. Using only the white and light green parts of the leek, split it lengthways, then vertically cut in half to about the same length as the witlof.

MELT BUTTER WITH OIL in a large frying pan over a medium heat. Add witlof and leek and cook until starting to brown, about 7 minutes. Remove and reserve.

ADD BACON, ESCHALOTS, garlic, salt and half the thyme to the pan. Cook, stirring, for 3-4 minutes, until bacon begins to crisp, then deglaze with wine. Stir through stock, mustard, bay leaf and pepper, then the witlof and leeks.

Bring to a boil, then simmer for 8-10 minutes until witlof and leeks are cooked but still firm. Remove witlof and leeks. Increase heat to high, add cream and reduce sauce for a few minutes. Remove bay leaf, return witlof and leeks, warm through.

MIX GRUYÈRE, breadcrumbs and remaining thyme. Sprinkle mixture over dish, then grill until golden brown.

Tip: Add some parmesan to the cheese mix on the gratin to create extra character.

Serving suggestion: Serve with Neil Perry's tarragon roast chicken.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.

Main ingredient:
Cabbage, Bacon/Ham/Prosciutto, Cheese
Starter/Entree, Side Dish, Lunch
Family meals, Dinner Party


Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Recipes - Forum

What we’re cooking

Latest on EK

Pester power: Call for ban on free toys used to sell unhealthy food

Obesity experts say freebies should be restricted to attracting children to healthier options.

Mums' workload equals 2.5 full-time jobs

A study has found working mums toil for an average of 98 hours a week.

How many of our bosses would have aced NAPLAN tests?

In more than 25 years' of journalism, I've never interviewed a leader who topped his or her class at school.

Children's shoes found to contain cancer-causing chemical

The ACCC had issued an urgent recall.

When it comes to sport, boys 'play like a girl'

Girls in primary school are just as physically capable as their male classmates, according to research.

Find After School Care

Search by Postcode

Find a Babysitter

  • Daytime nannies
  • Casual babysitters
  • After-school care
  • Live-in nannies