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Creamy chicory and comté gratin
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Serves: 4 as a side
30-40g unsalted butter
4 chicory bulbs (red or white), trimmed and halved lengthways (don’t separate the leaves)
2 garlic cloves, sliced
½ x 15g pack oregano, leaves finely chopped, plus extra leaves to serve
2 tsp wholegrain mustard
100ml white wine
125ml double cream
40g fresh white breadcrumbs
40g comté or gruyère, grated
1 tbsp olive oil
1. Put a large, ovenproof frying pan on a medium heat; add 30g butter. Working in batches, gently fry the chicory, cut-side down, for 3-4 minutes, until light golden. Turn over and fry for 2 more minutes, until light golden but not brown; season and transfer to a board.
2. Put the garlic and oregano in the pan with a little extra butter, if needed; fry for 1 minute, stirring. Return the chicory to the pan in a single layer. Mix the mustard into the wine; pour around the chicory, then bring to the boil. Turn down the heat; simmer for 5 minutes, until most of the liquid is gone and the chicory is tender. Preheat the grill to high.
3. Pour the cream around the chicory and let it bubble up, then season. Scatter over the breadcrumbs and grated cheese, then drizzle with the oil. Put under the grill for 4-6 minutes, until golden brown, crisp on top and oozy at the sides. Scatter with more oregano leaves before serving.
Typical values per serving:
This recipe was first published in March 2021.
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