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.