Chicory and manchego potato bake

Hugh Fearnley-Whittingstall has, in Veg Every day, something he calls a "vegiflette toastie". It's veg-filled cheese on toast, loosely inspired by tartiflette. Funnily enough, a heap of stuff, fried and baked with cheese and potatoes, loosely inspired by tartiflette is one of my own staples.I like to fry potatoes and onions, plus something else that's lying around (often bacon), then sprinkle over flour, let out with milk, and melt in a fuckload of taleggio. Once it's amalgamated, you bake it for a bit to finish. It's tasty, and non-trivially indulgent.Hugh suggests chicory in his version, which isn't something I cook with much, so I tried it. The chicory was added towards the end, to just soften a little and cover in sauce. In with the potatoes and onions I fried leftover cauliflower and loads of thyme and garlic. The cheese happened to be manchego. It works as well as any other variant on the cheesy potato bake theme. The chicory gives off quite a bit of water as it wilts, so this one was a little sloppy. It also has a bitter, astringent tang that works well with the rich sauce, but some may find off-putting.