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    Artichoke and chicory gratin

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    Artichoke and chicory gratin

    • Preparation time: 30 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4


    400g Jerusalem artichokes
    1 x ½ lemon, juice
    10g unsalted butter, plus extra for greasing
    2 tsp olive oil
    500g chicory, leaves separated
    170ml soured cream
    170ml double cream
    1 tbsp wholegrain mustard
    350g potatoes, peeled and thinly sliced
    65g chestnuts, roasted and peeled (or use frozen or vacuum-packed chestnuts)
    1 tbsp thyme leaves
    50g fresh white breadcrumbs
    30g Gruyère or Cheddar, grated


    1. Preheat the oven to 180°C, gas mark 4. Peel the artichokes and cut them into 0.5cm-thick slices. Bring a large pan of water to the boil. Add the lemon juice and parboil the artichoke slices for 6-8 minutes, then drain.

    2. Meanwhile, melt the butter and oil in a large frying pan over a medium-high heat. Add the chicory and cook, stirring, for 4-5 minutes until lightly golden. Season and set aside.

    3. Heat both the creams in a large saucepan, then stir in the mustard, artichokes and potatoes. Cook gently for 5 minutes; season.

    4. Grease a 22cm x 16cm or 1 litre gratin dish and spoon in half the creamy vegetables, spreading them out evenly. Arrange half the chicory on top, then repeat with the remaining vegetables and chicory.

    5. Roughly chop the chestnuts and mix with the thyme, breadcrumbs and cheese. Scatter over the dish and bake for 1 hour, until the vegetables are tender. Check the topping every so often; if it is turning too brown, cover with foil.

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