Chicory Gratin with Gorgonzola and Walnuts. 4g carbs.
Finding Keto-friendly sides that add texture and flavour can be a challenge. This creamy, dreamy gratin is simple to prepare, incredibly tasty, and very filling.
As the chicory cooks it releases moisture, creating a silky sauce that pairs perfectly with roasted or grilled meat.
How to Make Chicory Gratin with Gorgonzola and Walnuts
This recipe is straightforward and comes together in about 10 minutes of hands-on prep plus a short bake. It’s best served hot, but reheats well if you want to prepare it ahead.
Chicory is a winter vegetable and the easiest to work with when it’s in season. Winter-grown chicory tends to be less bitter and more tender than chicory grown in warmer months. Varieties such as radicchio, Belgian endive (witloof), white chicory, or red chicory all work well—use what you can find.
Don’t be discouraged if raw chicory tastes pungent; cooking softens bitterness and brings out sweeter, milder notes.
Choose a creamy Italian Gorgonzola D.O.P., preferably the Dolce variety rather than Piccante. If Gorgonzola Dolce isn’t available, Dolcelatte is an acceptable substitute. Use Parmigiano Reggiano D.O.P. for the best flavour—it’s worth the extra cost compared with milder alternatives.
Start by quickly charring the chicory in a hot pan, then arrange the softened leaves in a single layer in a baking dish. Melt the Gorgonzola and some Parmigiano into double (heavy) cream in the same pan to create a smooth, cheesy sauce.
Pour the gorgonzola cream over the chicory, sprinkle the remaining Parmigiano and coarsely crumbed walnuts on top, and bake until golden and bubbling. The result is a luscious, flavourful side that’s surprisingly easy to make.
Enjoy!
Chicory Gratin with Gorgonzola and Walnuts
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Equipment
Ingredients
- 250 g chicory (2 heads)
- 30 g salted butter
- 25 g double cream
- 60 g Gorgonzola dolce
- 25 g Parmigiano Reggiano – split
- 30 g walnuts – coarsely crumbed
Instructions
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Trim about 1/2″ from the base of each chicory head, remove the first two outer leaves, then slice lengthways.
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Heat the butter in a frying pan until it sizzles and place the chicory cut-side down.
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Caramelise the cut side over high heat for about 3 minutes, flip and sauté for 2 more minutes.
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Transfer the seared chicory to a baking dish in a single layer.
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Preheat the oven to 200 °C static.
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Using the same pan, add the double cream, Gorgonzola and about half the Parmigiano. Stir over medium heat until the cheeses melt into a smooth, bubbling sauce.
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Pour the cheese mixture over the chicory, top with the remaining Parmigiano and the crumbed walnuts.
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Bake for 15–20 minutes until the top is golden and the sauce is bubbling. Serve immediately.
Notes
This side dish complements roasted or barbecued meats and steak very well.
The cheeses and butter bring enough seasoning, so no extra salt or spices are needed.
If not served immediately, reheat in the oven at 180 °C static.
Nutrition
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