Chicory/Belgian Endive Gratin

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Not enough people think of cooking chicoty/Belgian endive, but I love it cooked. It has a completely different flavour than when raw.


  • 3 heads of chicory/Belgian endive
  • 2 eggs, beaten
  • 300 ml/10 fl oz/ cups single/light cream
  • 50 g/2 oz/½ cup Gruyère cheese, finely grated seasoning to taste


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Slice each chicory/endive head into four and blanch for 1 minute. Drain and then lay them in a buttered gratin dish. Mix the eggs with the cream, cheese and seasoning, and pour over the chicory/endive. Bake for 20 minutes.