Braised Chicory Gratin with Gruyère

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

Cook Time 1

Total Time 1 10

Servings servings as a main, 4 as a side

Calories 688kcal

Author Amy Fulwood

Ingredients

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

UK Measures - US Measures

Instructions

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.

Notes

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

Nutrition