A while ago, I published a cabbage gratin recipe that proved very popular and made its way onto the Christmas menu as the best side dish ever. What I didn’t mention at the time is that it was inspired by the famous French dish gratin d’endive. Especially popular in the past, this simple gratin is made with chicory, a plant that vaguely resembles cabbage and has a distinctive, slightly bitter taste when raw. If you grew up in France, it would be one of your fondest gastronomic memories.