Gratin d'Endives au Chèvre (Chicory and Goat's Cheese Gratin)
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Ingredients
- 8 chicory
- 150 g soft goat's cheese
- 200 ml double cream
- 0.5 lemon
- 20 g unsalted butter
- 1 tsp fresh thyme leaves
Nutrition (per serving)
- Calories
- 398 kcal
- Protein
- 9.8 g
- Carbohydrate
- 5 g
- of which sugars
- 3.4 g
- Fat
- 36 g
- of which saturates
- 22.9 g
- Fibre
- 6.8 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5) and butter a gratin dish.
- 2
Halve the chicory lengthways and melt the butter in a large frying pan, then cook the chicory, cut-side down, for 5-6 minutes until golden.
- 3
Squeeze over the lemon juice and arrange the chicory in the gratin dish.
- 4
Dot with the goat's cheese, pour over the double cream and scatter with the thyme leaves.
- 5
Bake for 25-30 minutes until golden and bubbling.
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