Chicory are wrapped with slices of smoked salmon and baked with cream and gruyere cheese to make this savoury gratin.
2 people made this
200g double cream
150g grated gruyère cheese, divided
2 garlic cloves, crushed
4 slices smoked salmon
Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / Gas 4.
Bring a large saucepan of water to the boil; add chicory and cook until al dente, about 15 minutes or so, depending on their size.
Heat the cream with 100g of the grated gruyère cheese; stir in the crushed garlic.
Drain the chicory; wrap each one with a slice of smoked salmon. Place them in a baking dish. Cover the chicory with the cream sauce and sprinkle the remaining grated cheese on top. Season with salt and pepper.
Bake in the preheated oven until bubbly and golden, about 20 minutes.