Chicory gratin

Name: Chicory gratin
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 4 tbsp olive oil; 100 g unsalted butter; 250 g packs chicory, halved lengthways; Few pinches of cayenne pepper; ½ whole nutmeg, for grating; 4 tbsp plain flour; 4 bay leaves; 60 ml dry white wine; 500 ml whole milk; 200 ml double cream; 4 clove/s garlic, crushed; 2 tbsp Dijon mustard; 30 g Parmigiano Reggiano, grated; 30 g Cheddar, grated

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.

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Serves8
CourseSide
Prepare15 mins
Cook1 hr 25 mins
Total time1 hr 40 mins
Plusstanding

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Ingredients

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

Method

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.
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.
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.
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.