Chicory au gratin with French brie and apple

Step 1

Preheat the oven to 220 degrees. Wash or peel the potatoes and cut into chunks.

Step 2

Cut the bottom of the chicory stems and cut the chicory in half lengthwise. Remove the hard core. Heat 1/2 tbsp butter and 1 tsp sugar per person in a covered frying pan over medium heat. Cook the chicory, covered, cut-side down, for 3-5 minutes or until browned. Then place the chicory, baked side up, in a baking dish lined with baking paper.

Step 3

Cover the potatoes in a pan with a lid and cook, covered, for 12 - 15 minutes. Drain, reserving some of the cooking liquid and allow to steam without lid. Separate the bacon slices. Heat a frying pan without oil over medium heat and fry the bacon until crispy for 3 - 4 minutes. Drain on kitchen paper. Meanwhile, mash the potatoes with a potato masher to a coarse puree. Add per person: 1/2 tbsp butter, 1/2 tsp mustard and a dash of milk or cooking liquid and mash well (see Tip). Season generously with salt and pepper. Crumble the fried bacon and mix with the puree.

Step 4

Meanwhile, cut the apple into quarters, remove the core and cut the apple into thin slices. Cut the brie into thin slices. Place the apple slices on top of the chicory in an overlapping manner in the baking dish with baking paper and then cover with the slices of brie. Sprinkle the walnut pieces over it. Bake the chicory in the oven for another 8–10 minutes.

Step 5

In a salad bowl, make a dressing of 1/2 tbsp extra virgin olive oil, 1/2 tbsp white wine vinegar and 1 tsp mustard per person. Season with salt and pepper. Mix the lamb's lettuce with the dressing.

Step 6

Divide the puree between plates and place the chicory on top. Serve with the salad.