Chicory crumble


Recipe preparation
  • Preheat the oven to 180°C
  • Cook the potatoes for 5 minutes in boiling salted water. Put them in a gratin dish
  • Brown the chicory with 50 g of butter for 5 minutes over a high heat, season then put them in the dish on the potatoes
  • Prepare the crumble : mix the Tipiak Breadcrumbs with the flour, the butter and the walnuts
  • Sprinkle the crumble over the gratin dish and cook for 20 to 25 minutes


  • 2 sliced potatoes
  • 6 chopped chicory
  • 120 g of butter
  • 100 g of Tipiak Breadcrumbs
  • 10 g of flour
  • 35 g of crushed walnuts
  • Salt, pepper

Used in the recipe

Products used

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