Chicory gratin

Chicory gratin

This is Lucas Hollweg's version of a classic northern French and Belgian dish in which chicory is wrapped in ham and smothered in a cheese sauce. It’s delicious on its own, but particularly with a simple roast chicken flavoured with butter, garlic, lemon and herbs. 

1 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseSide
  • Prepare15 mins
  • Cook1 hr 25 mins
  • Total time1 hr 40 mins
  • Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 4 tbsp olive oil
  • 100g unsalted butter
  • 4 x 250g packs chicory, halved lengthways
  • Few pinches of cayenne pepper
  • ½ whole nutmeg, for grating
  • 4 tbsp plain flour
  • 4 bay leaves
  • 60ml dry white wine
  • 500ml whole milk
  • 200ml double cream
  • 4 clove/s garlic, crushed
  • 2 tbsp Dijon mustard
  • 30g Parmigiano Reggiano, grated
  • 30g Cheddar, grated


  1. Preheat the oven to 180°C, gas mark 4. Heat the oil and 50g butter in a large frying pan over a medium heat. Fry the halved chicory heads in batches, cut-side down, for 5-7 minutes until golden brown. Carefully transfer, cut-side up, to a large gratin dish (about 20cm x 30cm). Season with salt, a couple of good pinches of cayenne pepper and generous gratings of nutmeg.

  2. Add the remaining 50g butter to the frying pan over a medium heat. Once melted, stir in the flour and bubble for a couple of minutes. Add the bay leaves and gradually stir in the wine until smooth. Gradually whisk in the milk until smooth, followed by the cream. Bring to a simmer, then bubble for about 5 minutes until thickened, stirring often.

  3. Remove the pan from the heat, then add the garlic, mustard and three quarters of the combined cheeses; stir for a minute until the cheese has melted, then season.

  4. Pour the sauce over the chicory and sprinkle with the remaining cheese, plus a pinch more cayenne. Cover with foil and bake in the oven for 45 minutes. Remove the foil and cook for 15-20 minutes more, or until bubbling and golden. Leave to stand for 5-10 minutes before serving with crusty bread and a well-dressed green salad, if liked.


Typical values per serving when made using specific products in recipe


1,752kJ/ 424kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (1/5)

1 out of 5 stars1 rating