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A gratin of witlof & ham


  • Preheat oven to 180°C fan forced (200°C normal).
  • To make the Mornay Sauce, melt 3 tbsp butter in a heavy-bottomed pot. Add the flour, mix well and gently cook for a few minutes. Then add the hot milk, all at once, vigorously whisk and cook until thickish.
  • Add 2 good handfuls grated cheese with the cream, salt and pepper. Mix well and cook until the cheese has melted. Taste for seasoning.
  • At the same time, melt a good knob of butter with a little oil in a heavy-bottomed pan and gently cook the witlof until the edges are caramelised and they are fairly tender, turning now and again.
  • Place the ham in the base of a gratin (or any ovenproof) dish and top with the witlof in one layer. Then spoon the Mornay Sauce over and sprinkle with quite a bit more grated cheese and the parmesan. Cook in the oven for about 15-20 mins until golden brown and the witlof is very tender.
  • Serve with a simple green salad on the side.



  • unsalted butter
  • 3 heaped tbsp plain flour
  • 3 cups hot milk
  • lots of grated tasty cheese
  • a good slurp of cream
  • sea salt & white pepper
  • vegetable oil
  • 4-6 witlof, cleaned & halved lengthways (trim stems, but don’t remove)
  • 8-12 slices of ham
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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