European
Belgium - Vegetarian
Potato and Chicory Gratin
Chef's Menu Description
Gratin de pommes de terre et chicons: tender thinly sliced potatoes and caramelised Belgian chicory baked in a velvety garlic and cream sauce under a crust of grated Belgian cheese.
Ingredients
- • 600g waxy potatoes, thinly sliced
- • 4 Belgian chicory heads, sliced into rings and sautéed in butter
- • 250ml double cream and 100ml whole milk
- • 150g grated Belgian Passendale or Gouda cheese
- • 2 cloves garlic, crushed
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly ground white pepper
Preparation Steps
1
Phase 1
Sauté the sliced chicory rings in butter for 6 minutes until soft and lightly caramelised.
2
Phase 2
In a buttered baking dish, alternate layers of sliced potatoes and sautéed chicory, seasoning with salt and pepper.
3
Phase 3
Whisk cream, milk, crushed garlic, and nutmeg together, then pour over the dish until the vegetables are nearly submerged.
4
Phase 4
Top with grated cheese. Bake at 180°C (160°C fan) for 40 minutes until potatoes are knife-tender and the surface is golden and bubbling.