Witlof and ham bake

  • 30 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Witlof and ham bake
  • 4 witlof
  • 1 teaspoon caster sugar
  • salt and freshly ground black pepper, to season
  • 60 gram butter
  • 1 (150g) brown onion, chopped finely
  • 2 clove garlic, crushed
  • 1 1/4 cup (310ml) chicken stock
  • 4 slice (90g) leg ham
  • 50 gram gruyére, grated
Béchamel sauce
  • 30 gram butter
  • 1/4 cup (35g) plain flour
  • 2 cup (500ml) milk
  • pinch ground nutmeg
  • salt and freshly ground black pepper, to season
  • 50 gram gruyére, grated


Witlof and ham bake
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Remove outer leaves from witlof; chop finely. Reserve whole and chopped witlof, separately.
  • 3
    In a medium frying pan, melt butter over medium heat. Add whole witlof, in a single layer, sprinkle with sugar and season; cook for about 2 minutes, or until browned lightly on all sides. Add onion, garlic, stock and chopped witlof. Reduce heat; simmer, covered, over low heat for about 30 minutes.
  • 4
    Remove witlof from pan; drain on paper towel.
  • 5
    Meanwhile, to make béchamel sauce: Melt butter in medium saucepan. Add flour and whisk mixture for about 1-2 minutes, or until well combined. Gradually add milk, whisking mixture to avoid any lumps. Add nutmeg, season; cook, whisking constantly, for about 10 minutes. Stir in cheese.
  • 6
    Pour half the sauce into medium shallow ovenproof dish. Roll a slice of ham around each witlof; place in dish. Pour remaining sauce over witlof; sprinkle with cheese.
  • 7
    Bake for about 20 minutes, or until golden.


Not suitable to freeze. Not suitable to microwave.

More From Women's Weekly Food