Bacon and chicory gratin

Ingredients 8
Servings 1


Serving Change
  • 3
    large heads of chicory
  • a walnut-sized lump of butter
  • a little lemon juice
  • 12
    rashers of good smoked bacon
  • 40
    Dijon mustard
  • 150
    grated Gruyère cheese
  • 300
    thick cream
  • milled black pepper to taste


Remove any brown-edged leaves from chicory, halve and chisel out the thick stem. Melt butter in a shallow pan, add chicory and squeeze in a little lemon juice to stop browning. Cook over low heat until tender, about 12 minutes. Turn occasionally. Remove chicory from pan, cool a little and wrap each piece in bacon. Place in an ovenproof dish and pour over pan juices. Stir a couple of heaped tablespoons of mustard, more if you wish, and Gruyère into cream, with black pepper. Pour seasoned cream over bacon-wrapped chicory. Bake at 190 ºC for 30 minutes, turning up temperature for the last 10 minutes or so, to brown.

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