Storage instructions:

Refrigerator: Let the dish cool completely and store airtight; lasts 3 days. Freezer: Freeze the chicory casserole (without cheese layer) for up to 3 months. Chicory becomes slightly softer after thawing. Reheating: Oven: 160°C, 20-25 min under aluminum foil, then 5 min without foil for a golden brown cheese layer. Microwave: possible, but the cheese becomes less crispy. Meal prep tip: Make one large dish and divide into portions, or make mini chicory casseroles in small baking dishes.

How long can I keep this dish in the refrigerator?

Let the dish cool completely and store it airtight. In the refrigerator, it lasts up to 3 days.

Can I freeze the dish?

Yes. Freeze the chicory casserole without the cheese layer. In the freezer, it stays good for up to 3 months. Keep in mind that the chicory becomes slightly softer after thawing.

What is the best way to reheat the dish?

The oven gives the best result: heat at 160°C for 20-25 minutes under aluminum foil, and then remove the foil for 5 minutes to get a golden brown cheese layer.

Can I also use the microwave?

You can, but the cheese layer will be less crispy than when reheating in the oven.

Chicory casserole with leek puree and minced meat

Name: Chicory casserole with leek puree and minced meat
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 800 g floury potatoes; 400 g pork-beef minced meat; 150 g grated Emmental; 5 beautiful heads of chicory; 3 leek stalks; 2 yellow onions; 2 tbsp olive oil; 1 knob of butter; 250 ml milk; 1 tsp pepper; 1 tsp nutmeg; 1 tsp celery salt; 1 tsp dried dill and parsley; 1 tsp garlic

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45min

•

Easy

A delicious gratin chicory casserole! At the bottom is seasoned minced meat, followed by a creamy leek puree, and finished with baked chicory and a golden brown cheese layer. Perfect as a main dish for the whole family and ideal to prepare in advance and then put in the oven later.

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Ingredients

What do you need?

Quantity: 4P

For the chicory casserole
800 g floury potatoes
400 g pork-beef minced meat
150 g grated Emmental
5 beautiful heads of chicory
3 leek stalks
2 yellow onions
2 tbsp olive oil
1 knob of butter
250 ml milk

Herbs & seasonings
1 tsp pepper
1 tsp nutmeg
1 tsp celery salt
1 tsp dried dill and parsley
1 tsp garlic

800 g floury potatoes
400 g pork-beef minced meat
150 g grated Emmental
5 beautiful heads of chicory
3 leek stalks
2 yellow onions
2 tbsp olive oil
1 knob of butter
250 ml milk

1 tsp pepper
1 tsp nutmeg
1 tsp celery salt
1 tsp dried dill and parsley
1 tsp garlic

Make it veggie!

Make a completely vegetarian version by combining the chicory with celery root puree and a mix of Emmental and Parmesan for a full, savory flavor without meat.

Preparation method

How do you make this?

Preparing chicory: Cut the end of the chicory and halve the stumps lengthwise. Heat 1 tbsp olive oil in an ovenproof oven dish. Place the chicory with the cut side down and let it caramelize. Turn over and let the other side also light up. Remove the chicory from the pan and set aside.

Make leek puree: Peel the potatoes and cut them into equal pieces. Finely chop the leek and wash well. Steam or boil the potatoes and leek until done. In the meantime, heat the milk with all the herbs in a pan. Drain the potatoes and leek, add the warm milk and butter and mash into a smooth puree.

Preparing the minced meat layer: Finely chop the onions. Heat the remaining 1 tbsp olive oil in the same saucer. Fry the onion until translucent, add the minced meat and fry until nicely colored. Season with salt and pepper.

Building the chicory dish: Spread the leek puree on top of the minced meat. Place the caramelized chicory stalks on top, cut side up. Sprinkle generously with grated Emmentaler.

Finishing: Place the dish in a preheated oven at 180°C for 20–25 minutes, until the cheese is golden yellow and bubbly.