Chicory au gratin in a ham coat

Name: Chicory au gratin in a ham coat
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 pistons Chicory (200 g); 7-10 Tbsp Salt; 8 discs (40 g each) cooked ham; 40 g Butter or margarine; 3 TABLESPOONS Flour; 350 ml Milk; 2 TEASPOONS Instant vegetable stock; 75 g grated gouda cheese; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch Spring onions

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 pistons Chicory (200 g)
7-10 Tbsp Salt
8 discs (40 g each) cooked ham
40 g Butter or margarine
3 TABLESPOONS Flour
350 ml Milk
2 TEASPOONS Instant vegetable stock
75 g grated gouda cheese
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
1/2 bunch Spring onions

Directions

1
Clean, halve and wash the chicory. Blanch in boiling salted water for 2-3 minutes. Drain, rinse with cold water and drain well. Wrap 1 slice of ham around each chicory half.
2
Place in a casserole dish. For the béchamel sauce, melt the fat in a saucepan. Dust with flour and sauté briefly while stirring. Gradually add milk and 350 ml water. Bring to the boil, stir in the stock and simmer for 5 minutes.
3
Gradually add 50 g cheese and let it melt. Season to taste with salt, pepper and nutmeg. Pour béchamel over the chicory. Sprinkle with 25 g cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
4
Clean, wash and cut the spring onions into rings. Sprinkle over the casserole 5 minutes before the end of cooking time.