vegan chicory au gratin

A classic chicory gratin with Chizou

When we say comfort food, we say chicory gratin — are we right? Discover our delicious plant-based version of this typical Belgian dish. Use the Chizou Pasta Lovers for your cheesy sauce and gratin and indulge in this rustic family dish. Who are you sharing it with? 

For 2 persons:

  • 4 chicory pieces
  • 700ml oat milk
  • 40g of vegan butter
  • 40g flour
  • 150g Chizou Pasta Lovers
  • 80g breadcrumbs


  • Cut off the stems of the chicory (but make sure they stay "together")
  • Melt 3 CC of butter in a pan over a low heat
  • Place the chicory in the pan and cook for about 15-20 minutes, turning occasionally
  • Meanwhile preheat the oven to 180°C
  • Prepare the Chizou sauce: in a small saucepan, melt the butter (40g)
  • Once melted, remove from the heat and add the flour
  • Mix until you have a paste
  • Put the pan back on the heat and add the milk to the butter/flour mixture little by little and stir
  • When the bechamel has a creamy texture, add 80g of Chizou Pasta Lovers
  • Allow the Chizou to melt and season (pepper, salt, nutmeg)
  • Pour a small amount of the béchamel into an oven dish before placing the pre-cooked chicory in it
  • Pour the rest of the béchamel sauce over the chicory
  • Mix the breadcrumbs and the rest of the Chizou and sprinkle it on top
  • Bake for 20-25 minutes in the oven on 180°C
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