Belgium · Plant-based · No. 308
Chicory and Cheese Gratin
A single portion of Belgian cooking, ready in 28 minutes. Vegetarian.
Per portion
450kcal
22 gProtein
24 gCarbs
29 gFat
Calories from protein 20%, carbs 22%, fat 58%. Estimated from the ingredients.
Roughly £1.30 a portion.
Veg
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Simmer the chicory halves in a pan of water for 8–10 minutes until just tender. Drain well and place in an ovenproof dish.
- 3
Melt the butter in a small pan, stir in the flour and cook for 1 minute, then gradually whisk in the milk to make a smooth sauce.
- 4
Stir in the mustard, nutmeg and half the cheese until melted.
- 5
Taste and adjust the seasoning.
- 6
Pour the sauce over the chicory, scatter with the remaining cheese, and bake for 10–12 minutes until golden and bubbling.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicory-and-cheese-gratin/
