Chicory and goats’ cheese gratin

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes

Serves: 2, or 4 as a side


4 white chicory heads
150g soft mild goats' cheese
200ml crème fraîche
1 tbsp plain flour
6-8 thyme sprigs, leaves picked and chopped
2 garlic cloves, crushed
20g grated gruyère


1. Bring a large saucepan of salted water to the boil. Add the chicory and cover with a circle of baking parchment. Cook for 20 minutes, until easily pierced with the tip of a knife, then drain thoroughly and leave until cool enough to handle.

2. Preheat the oven to 180°C, gas mark 4. Beat together the goats’ cheese, crème fraîche, flour, thyme and garlic until smooth; season.

3. Halve the chicory heads lengthways and squeeze gently to remove as much of the water as possible. Add to the cheese mixture and lightly toss together. Arrange in a gratin dish and sprinkle with the grated gruyère. Bake for 25 minutes, until bubbling and golden. LH