Radicchio Gratin with Cream & Parmesan

A comforting twist on this often-overlooked winter green, this gratin transforms radicchio’s natural bitterness into a tender, savory-sweet bake. 

Ingredients:
2 medium heads radicchio (Treviso or Verona varieties work best here), quartered lengthwise
2 tablespoons butter
1 clove garlic, minced
¾ cup heavy cream
¼ cup vegetable or chicken broth
½ tsp salt
Freshly ground black pepper
½ cup grated Parmesan cheese
¼ cup breadcrumbs (preferably fresh)
1 Tbsp olive oil
Optional: a few thyme sprigs or a pinch of nutmeg for garnish

Method:
1. Preheat the oven to 375°. Lightly butter a small baking dish.

2. Melt the butter in a large skillet over medium heat. Add the garlic and cook just until fragrant, about 30 seconds. Arrange the radicchio quarters in the skillet, cut side down, and cook for 2–3 minutes until lightly seared. Flip and cook another 2 minutes, allowing the edges to soften and color slightly.

3. Pour in the cream and broth, season with salt and pepper, and bring just to a simmer. Spoon the mixture into the prepared baking dish, making sure the radicchio is coated in sauce.

4. In a small bowl, mix the Parmesan and breadcrumbs with the olive oil until evenly moistened, then sprinkle over the top.

5. Bake uncovered for 20–25 minutes, until the top is golden and bubbling and the radicchio is tender when pierced with a knife. Let rest for 5 minutes before serving. Garnish with fresh thyme or a light dusting of nutmeg, if desired.