Chicory gratin

Chicory gratin

Chicory gratin

Chicory gratin

Chicory gratin

Prep Time 1 hr 10 mins
Course gratin
Servings 5


  • 1 ovenproof dish
  • 1 Rack


For the chicory

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

For the cheese sauce

  • 30 g butter
  • 500 g strong white flour
  • 750 ml milk, 1.5% fat
  • 125 g cheese, grated
  • 1 medium egg | just the yolk
  • Nutmeg
  • Salt
  • Pepper
  • 1 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. Thencontinue cooking on a low heat for25 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 rack in the oven. Start theAutomatic programme or pre-heat theoven according to cooking stage 1.
  • Pour the cheese sauce over the chicoryand scatter cheese over the top.


  • Adjust settings according to cookingstage 2
  • Place in the oven and bake until goldenbrown.


Automatic programme
Bakes & Gratins | Chicory gratin
Programme duration:
approx. 30 minutes
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, Miele The Cookbook (Baking, Roasting, Cooking)
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

Recipe Rating