Bacon and chicory gratin

Ingredients 8
Servings 4


  • 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.

Read more on: bake

You might also Like


Spiced plum crumble bars

2018-06-18 13:22 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.