🧀

Chicory & ham gratin

Braised chicory wrapped in cooked ham with a cheesy béchamel.

• €2.06 per person (estimate)
• 55 min
• Medium
• Season: autumn, winter

Ingredients for 2 people

• Chicory · 2
• Cooked ham · 2 slices
• Milk · 400 ml
• Butter · 30 g
• Plain flour · 30 g
• Grated Gruyère · 60 g
• Nutmeg · 1 pinch

Method

1. Braise 2 chicory heads in a frying pan with a little butter and water, covered, for 20 to 25 min until tender. Drain.
2. Make a béchamel: melt 30 g of butter, add 30 g of plain flour, stir for 1 min, then pour in 400 ml of milk, whisking until thickened, and add 1 pinch of nutmeg.
3. Wrap each chicory head in 1 slice of cooked ham, lay them in an ovenproof dish, cover with the béchamel and sprinkle with 60 g of grated Gruyère.
4. Preheat the oven to 200°C and bake for 20 to 25 min until the top is golden and bubbling.

Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.