Stuffed Chicory Gratin

Chicory is a very popular vegetable across the channel, but in Britain it is hardly ever seen on restaurant menus. It is a pity, because, as with this recipe, Chicory is very tasty.

6 portions
Prep: 20 minutes
Cook: 1 hour and 15 minutes



  • 12 small to medium chicory heads, centre core removed
  • 50g butter
  • 150ml water
  • maldon salt


  • 2 garlic cloves, finely chopped
  • 200g mixed mushrooms (your choice of mushrooms)
  • 100g butter
  • 1 tbsp thyme finely chopped
  • 1 tbsp parsley, finely chopped
  • 50g fresh breadcrumbs
  • maldon salt and freshly ground black pepper

To Wrap

  • 12 slices of prosciutto


  • 200ml dry white wine
  • 400ml double cream
  • 250g gouda, grated
  • 1-2 tbsp parmesan, grated (optional)
  • 50g butter


  1. Chicory: Preheat an oven to 180°C. Place the chicory in a greased oven proof container, add the water and a little salt. Cover the chicory with greased foil and place it on the centre shelf in the oven. Cook the chicory for 20 minutes then remove it from the oven and cooking vessel and allow them to cool.
  2. Farce: Place the butter in a saucepan over a moderate heat. Add the garlic and mushrooms to pan and cook them gently for 3-5 minutes until tender. Remove the pan from the heat and stir in the thyme, parsley, breadcrumbs and seasoning. Mix the stuffing until well distributed and the bread has absorbed the butter. Set the stuffing aside to cool.
  3. To Stuff: Slice the cooled chicory in half and remove a few of the centre leaves from each side to allow for the stuffing. Fill the 1 half of each chicory firmly with 1-2 tbsp of the farce (dependent on size). Place the other half of the chicory over the filled side so that the farce is sealed in. Wrap each of the stuffed chicory with a slice of prosciutto. Set aside until ready to cook.
  4. Gratin: Preheat an oven to Place the stuffed chicory in a gratin container or a similar ovenproof container. The chicory should fit snugly. Pour the white wine and then the cream over the chicory, and scatter over the grated gouda and parmesan (if using) over the chicory. Place pinches of the butter over the gratin and place it on the centre shelf of the preheated oven for 45-60 minutes. The cheese should be melted and lightly golden when ready.
  5. To Serve: Sprinkle finely chopped parsley over the gratin and serve. The gratin is good on its own as a starter or for lunch or a light supper. It also makes a great accompaniment to veal and chicken dishes.