Chicory gratin

Chicory gratin

Chicory gratin

Chicory gratin

Chicory gratin

Prep Time 1 hr 10 mins
Course gratin
Servings 5


  • ovenproof dish
  • wire rack


For the chicory

  • 8 heads of chicory
  • 50 g butter
  • 5 tsp sugar
  • Salt
  • Pepper
  • 8 slices of cooked ham (3–4 mm thick)

For the cheese sauce

  • 30 g butter
  • 40 g plain white flour
  • 750 ml semi-skimmed milk
  • 125 g cheese, grated
  • 1 medium egg, yolk only
  • Nutmeg
  • Salt
  • Pepper
  • A dash of lemon juice

For sprinkling

  • 125 g cheese, grated


  • Remove the hard, bitter part from eachhead of chicory
  • Melt the butter in a pan. Sauté thechicory until golden brown. Then steamon a low heat for 25 minutes.
  • Season with sugar, salt and pepper.
  • Wrap each chicory head in a slice ofcooked ham. Lay them side by side inthe ovenproof dish.
  • To make the cheese sauce, melt thebutter in a saucepan. Stir in the flourand brown gently.
  • Now add the milk,stirring vigorously, bring to the boil andadd the cheese, egg yolk, nutmeg, salt,pepper and lemon juice.
  • Place the wire rack in the oven compartment.
  • Start the automatic programme or pre-heat the oven using thesettings indicated for cooking stage 1.
  • Pour the cheese sauce over the chicoryand scatter cheese over the top.

Manual settings:

  • Adjust settings as indicated for cookingstage 2.
  • Place inside the oven and bake untilgolden brown.


Automatic programme settings
Bakes & gratins | Chicory gratin
Programme duration: approx. 30 minutes
Manual settings
Cooking stage 1
Oven functions: Conventional heat
Temperature: 200 °C
Booster: On
Pre-heat: On
Crisp function: Off
Shelf level: 1
Cooking stage 2
Temperature: 180 °C
Duration: 25–40 minutes
Keyword Chicory gratin, gratin recipes, miele recipes
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