Braised Lettuce au Gratin
Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly. 18
heavy whipping cream
or other stock
Make the Mornay Sauce
Bring milk, onion and bayleaf to a full boil.
Let stand for 10 minutes.
Over low heat, melt butter in sauce pan, add flour, cook until light brown.
Gradually add milk and cream, stirring constantly, until mixture starts to boil.
Stir in salt and pepper to taste.
Cook over low heat, stirring often, about 10 minutes.
If not completely smooth, strain.
Sprinkle in cheese.
Stir until melted and smooth.
Make the Gratin
Slice the whole heads of romaine lengthwise and wash well, keeping them intact. This is best done in a sink of cold water. Drain thoroughly.
Preheat the oven to 425 degrees F.
Heat a skillet with high sides (a saucier pan) over medium-high heat with the ½ cup of stock and braise the whole lettuces for about 5 minutes.
Drain and arrange the lettuce in an oven proof dish. Pour over top the prepared Mornay sauce and sprinkle with grated cheese. Add a few bit of butter if desired.
Bake until the top is browned, about 10 minutes or more.