How to prepare gratin of chicory with minced meat and bacon recipe

Cooking time 25 min + 30 min in the oven

Gratin of chicory with minced meat and bacon

Serves 4


  • 500 g minced pork butchery
  • 200 g smoked bacon matches
  • 8 pieces of chicory
  • 800 g potatoes
  • 1 garlic burst
  • 100 g gorgonzola
  • 2 tablespoon butter
  • 4 tablespoon tablespoon breadcrumbs
  • 1 tablespoon of vegetable broth
  • nutmeg
  • salt and pepper

Nutrition: per serving

  • kcal865
  • fat59.5 g
  • saturatesn/a
  • carbs39.9 g
  • sugarsn/a
  • fibren/a
  • protein41.7 g
  • saltn/a


How to prepare gratin of chicory with minced meat and bacon recipe
Tested and delicious recipe for gratin of chicory with minced meat and bacon recipe. Try it and we guarantee you will enjoy it.


Remove the hard core of the chicory and cut into strips of 1 cm (reserve some sheets for the filling). Peel the potatoes and cut them into cubes. Chop garlic. Detail the gorgonzola in dice.
1 Preheat the oven to 200 ° C.
2 Cook the potatoes for 20 minutes in boiling water with the vegetable cube. Drain and let dry a few moments on the fire. Puree with 1 tbsp. butter, nutmeg, salt and pepper
3 In the meantime, brown the bacon pieces for 3 to 4 minutes in a nostick, nofat frying pan. Add the minced meat and cook for 5 minutes, while slicing it with a fork. Reserve off the pan.
4 Sauté the garlic in the pan until translucent.
5 Stir in the chicory and simmer for 5 minutes. Integrate the
ngorgonzola and pepper (do not salt, the cheese is salty enough). Mix the chicory with the hash.
6 Divide half the mashed potatoes in a baking dish and top with minced meat. Cover with remaining mashed potatoes
7 Sprinkle the dish with bread crumbs. Garnish with chicory leaves and 1 tbsp. tablespoon butter in hazelnuts. Slip into preheated oven for 30 minutes.


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Cairanne – The High Ropes AOP Côtes du Rhône Villages

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