Chicory cordon bleu

Name: Chicory cordon bleu
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 3 TABLESPOONS Butter; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 1 kg Potatoes; 4 pistons Chicory (ca. 200 g); 4 discs (approx. 120 g) cooked ham; 150 g Gruyère cheese; 1/2 bunch Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
3 TABLESPOONS Butter
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
1 kg Potatoes
4 pistons Chicory (ca. 200 g)
4 discs (approx. 120 g) cooked ham
150 g Gruyère cheese
1/2 bunch Parsley

Directions

1
Peel and chop the onion. Heat 1 tablespoon butter and sauté the onion cubes for about 5 minutes. Add the tomatoes, chop with a spatula and bring to the boil. Season to taste with salt, pepper and sugar. Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes.
2
Clean and wash the chicory, shake dry, cut in half lengthwise and cut out the stalk in a V-shape. Season chicory with salt and pepper. Halve the ham slices and wrap 1/2 slice around 1/2 chicory
3
Grate the cheese roughly. Spread the sauce in 4 small or one large flat casserole dish. Place chicory halves next to each other in the sauce and sprinkle with cheese. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes
4
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Drain the potatoes, add 2 tablespoons of butter and parsley to the pot. Swivel the potatoes in a closed saucepan so that the parsley and butter are spread over the potatoes. Arrange chicory cordon bleu and potatoes