John Myers
Chicory Gratin
The perfect chicory gratin recipe with a picture and simple step-by-step instructions.
- 300 g Boiled potatoes
- Salt, pepper, nutmeg
- 1 tablespoon Soft butter
- 4 Discs Bacon
- 1 Fresh chicory
- 1 tablespoon Olive oil
- 1 pinch Sugar
- 40 g Grated hard cheese
- 100 g Whipped cream
- 2 Egg
- Spring onions fresh
- Preheat the oven to 180 ° C. Grease the baking dish with the soft butter.
- Cut the boiled potatoes from the day before into slices and arrange them in the baking dish so that they overlap. Season with salt, pepper from the mill and freshly grated nutmeg.
- Halve and quarter the chicory and remove the stalk. Marinate with olive oil, salt, pepper and sugar. Wrap a quarter of each chicory with a slice of bacon and place on the potato slices.
- Whisk the whipped cream with the egg, season with salt and pepper and spread over the chicory. Sprinkle the grated cheese on top. Put the casserole dish in the oven and bake at 180 ° C for about 30 minutes.
- Cut the green from the spring onion into fine rolls and sprinkle over the chicory before serving.
Facebook Comments