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Chicory and Sweet Potato Casserole

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Chicory and Sweet Potato Casserole

The perfect chicory and sweet potato casserole recipe with a picture and simple step-by-step instructions.

  • 600 g Sweet potatoes
  • 400 g Chicory (2 perennials)
  • 300 ml Milk
  • 100 ml Cream
  • 1 tsp Salt
  • 1 tsp Sweet paprika powder
  • 1 tsp Curry
  • Black pepper from the mill
  • Nutmeg
  • 150 g Fol Epi cut into fine strips
  1. Wash, peel and slice the potatoes
  2. Wash the chicory and quarter it lengthways ….. remove the stalk
  3. Place the potato slices in a baking dish like a roof tile
  4. place the chicory quarters on the potato slices
  5. Mix the milk and cream, season well with salt, pepper, paprika powder, curry powder and nutmeg ….. pour over the casserole
  6. Spread the cheese over the top and bake the casserole at 180 ° … convection without preheating for about 40 minutes.
Dinner
European
chicory and sweet potato casserole

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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