Chicory gratin with ham - Joëlle Blajer
PREPARATION TIME
35 minutes
INGREDIENTS: for 4 people
- 8 heads chicory
- 8 slices cooked ham
- 250 g grated gruyere cheese
- 500 ml milk
- 50 g butter
- 100 g flour
- salt and pepper
- nutmeg
PREPARATION
Remove the outer leaves and the bitter core from the chicory. Blanch the chicory in boiling salted water until al dente. Drain well, setting aside 250 ml of the cooking liquid. Melt the butter and stir in the flour until fully absorbed. Add the cooking liquid, stirring constantly. Keep stirring and add the milk. Season with nutmeg, salt and pepper. Remove from the heat and stir in 200 g cheese to make a smooth sauce. Preheat the oven to 190°C. Roll the chicory in the ham slices and transfer the chicory to an oven-proof casserole dish. Pour the cheese sauce over the chicory, sprinkle the rest of the gruyere on top and bake in the oven for 15 minutes until everything is nice and brown. Delicious with mashed potatoes!
JOËLLE BLAJER
Our colleague Joëlle can be found in the pre-packaging department. At the Lovenfosse site, they have been counting on her expertise for 19 years now. Joëlle spoils us with an absolute Belgian classic dish. Ideal to enjoy on an autumnal or winter evening. For the readers who are not so fond of chicory, try it with leeks. Success guaranteed!
