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Overhead shot of cheesy chicory on a marble surface

Braised Chicory Gratin with Gruyère

This braised chicory gratin is bathed in garlic spiked cream with a hint of dijon mustard and plenty of gruyère cheese. It's delicious served with a simple salad and some crusty bread.
Course Main Course, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 servings as a main, 4 as a side
Calories 688kcal


  • 2 Chicory cut into wedges
  • 250 ml White Wine
  • 75 g Gruyère grated
  • 2 cloves Garlic crushed
  • 200 ml Double Cream
  • 1 tablespoon Dijon Mustard
  • Salt and Pepper


  • Heat the oven to 200°C. Put the chicory wedges in an over safe casserole dish with a lid. Add the wine and bring to a boil over a medium high heat with the lid on. Once it's boiling turn the heat down and simmer for 15 minutes then remove from the heat.
  • While the chicory cooks mix the cream with the garlic, grated cheese, mustard and plenty of salt and pepper. Whisk until fully mixed.
  • Make sure the chicory is in a single layer then pour over the cream mixture and press down slightly to submerge. Put in the oven and bake for 45 minutes to an hour until browned and bubbling.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 688kcal | Carbohydrates: 23g | Protein: 19g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 178mg | Sodium: 355mg | Potassium: 1630mg | Fiber: 14g | Sugar: 3g | Vitamin A: 11583IU | Vitamin C: 31mg | Calcium: 699mg | Iron: 4mg