Save to your scrapbook
Chicory and goats’ cheese gratin
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2017.