Chicory with potatoes and Gorgonzola

Ingredients for 2 servings:

• 500 g chicory
• 500 g potatoes
• 150g Gorgonzola
• 2 shots of cream
• 3 tbsp mozzarella, grated
• 3 tbsp panko or breadcrumbs
• some butter or oil for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Boil the potatoes with their skins on for 20 minutes until tender. Preheat the oven to 200°C (fan). Add butter or oil to the baking dish and place in the oven. In the meantime, wash the chicory, cut off 1-2 cm from the bottom, halve it and remove the bitter core. Then slice it crosswise. Cut the Gorgonzola into small pieces. Put the cream in a bowl. Remove the dish from the oven and spread the melted butter or hot oil. Spread a few pieces of cheese on the bottom and add the chicory, then spread a little more cheese. Drain the potatoes, rinse them in cold water, peel them and slice them. Then toss the potatoes in the cream, alternating them with the Gorgonzola, and spread them over the vegetables. Pour the remaining cream over the potatoes and sprinkle with mozzarella and panko cheese. Bake in the hot oven for about 25 minutes until golden brown. Tips: You can use a little more or less cheese or cream/milk, depending on what you have on hand or your preferences. The chicory cooks quickly. Chicory, potatoes, and blue cheese are essential. The cheese can be mild or spicy, depending on your preference, and with the slightly bitter chicory, it adds enough flavor without any additional spices.