Chicory Gratin with Ham, Cheese Sauce and Mashed Potatoes

In this delicious oven dish, boiled chicory is wrapped in thick slices of cooked ham, then topped with a rich cheese sauce and finished with mashed potatoes. Pop it in the oven until beautifully golden brown.

Serves: 4
Preparation time: 60 min

The Chicory

• 8 heads of chicory
• 1 lemon
• 16 slices of cooked ham
• Nutmeg
• Salt and pepper

The Cheese Sauce

• 700 ml milk
• 50 g butter
• 60 g flour
• 250 g grated cheese (Emmental)

The Mashed Potatoes

• 1 kg floury potatoes
• 2 egg yolks
• Knob of butter
• Splash of milk

Method:

Preheat the oven to 200°C.

The Chicory

1. Bring a pot of water to the boil and squeeze in the lemon juice.
2. Remove the bitter core by twisting a knife into the base of the chicory. Cook for about 10 minutes until tender.
3. Remove from the water and squeeze out any excess liquid over the pan. Reserve the cooking liquid for the cheese sauce.
4. Slice the chicory in half and place them in an oven dish.
5. Wrap each half in a slice of ham and arrange them in the dish.

The Sauce

6. Melt the butter in a saucepan. Add the flour and cook briefly. Then add a little of the chicory water and a good splash of milk. Whisk until a smooth sauce forms, then gradually add the rest of the milk while whisking.
7. Add half the cheese and stir until melted. Season with nutmeg, salt and pepper.
8. Pour the cheese sauce over the chicory and sprinkle the rest of the cheese on top.