Delicious Reblochon de Savoie cheese gives this easy, baked main a fabulous flavour.
Chicory and Reblochon gratin
- Preparation time: 10 minutes
- Cooking time: 20 minutes
300ml vegetable stock
250g pack chicory, halved lengthways
1 leek, thickly sliced
100g plain flour
75g cold butter, diced
50g walnuts, chopped
150g Reblochon de Savoie A.O.P cheese, sliced
- Preheat the oven to 200°C, gas mark 6. Bring the stock to the boil in a large frying pan, add the chicory and leeks, cover and cook for 5 minutes. Using a slotted spoon, transfer the vegetables to an ovenproof dish and add 3 tbsp of the stock.
- Meanwhile, rub together the flour and butter to resemble breadcrumbs, then stir in the walnuts and some seasoning.
- Arrange the cheese on top of the vegetables and sprinkle over the crumble mix. Bake for 20 minutes until golden.