Cut chicory in half, remove stalks wedge-shaped and cut leaves into two-centimeter diamonds.
Make potatoes, peel and cut into narrow slices.
Sauté chicory in butter, season with salt, season with pepper, let it brown slightly, add a little bit of sugar, extinguish with a little bit of vegetable soup and stew until soft.
Sauté shallot cubes in butter, add bay leaf and flour, stir well, cook with milk and remaining vegetable soup to a creamy bechamel sauce, perhaps thicken/refine with a little butter and season with salt and a pinch of nutmeg. Finally, stir in the freshly chopped chives.
Layer potatoes, and chicory alternately in a greased gratin dish, sauce on top form and brown under the broiler.
Our tip: Always use fresh chives if possible!
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