Chicory gratin


A beloved classic of Belgian cooking; this is a simple, rustic family dish. The Comté cheese can be replaced by any British cheese. And, of course, omit the ham for a vegetarian version.


For the chicory

For the chard

  • 10g unsalted butter
  • 2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped

For the cheese sauce

To assemble the gratin

  • 4 slices cooked ham
  • 50g/1¾oz Comté cheese, finely grated