Treviso Raddichio Gratin
Ingredients
- 1 cup milk
- 3 or 4 onions sliced
- Pinch of dried thyme or 2 springs fresh
- 2 whole cloves garlic
- 2 heads radicchio or one large (about 1 lb)
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 2 tbsp butter
- 2 tbsp flour
- 1/4 cup heavy cream (optional)
- 1 cup grated Parmesan cheese
- 1/4 cup fresh bread crumbs
Instructions
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Heat the oven to 350 degrees F. Lightly butter an 8 by 10-inch gratin dish.
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Put the milk, onion, thyme and cloves in a small saucepan and bring almost to a boil, then remove from the heat to steep while you prepare the radicchio.
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Cut the radicchio into small squares or narrow ribbons. Heat the oil in a wide skillet over medium-high heat. Add the radicchio and cook, stirring occasionally, until it has wilted and browned, about 4 minutes. Season with salt and pepper and remove from the heat.
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Strain the milk and discard the aromatics. Melt the butter in a small saucepan over medium heat. When the butter foams, add the flour. Cook while stirring for about 1 minute, then whisk in the warm milk. Stir constantly, until thickened, about 2 minutes, then add 3/4 cup of the cheese, and stir until well mixed. Transfer the mixture to the waiting gratin dish and smooth the top. Cover with the bread crumbs and the remaining cheese.
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Bake until the bread crumbs have crisped and browned and the gratin is bubbling, about 25 minutes. Let the gratin settle for about 10 minutes before serving.