Fast chicory gratin

Name: Fast chicory gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Chicory; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Juice of 1 lemon; 150 g Gruyère cheese (piece); 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 600 ml Milk; 8 discs Parma ham

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Our favourite winter vegetable at the moment is the chicory. Wrapped in Parma ham and topped with spicy Gruyère cheese, this gratin is ready on the table in just 30 minutes.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Chicory
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Juice of 1 lemon
150 g Gruyère cheese (piece)
2 TABLESPOONS Butter
2 TABLESPOONS Flour
600 ml Milk
8 discs Parma ham

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Clean and wash the chicory and cook in boiling salted water with lemon juice for about 5 minutes. Coarsely grate the cheese. Heat butter.
2
Briefly sauté the flour in it. Stir in milk and bring to the boil. 1⁄3 Melt cheese in it. Season to taste with salt, pepper and nutmeg.
3
Drain the chicory, quench and squeeze a little. Wrap 1 slice of ham around each and place in an ovenproof dish. Pour the sauce over them and sprinkle with the remaining cheese. Bake in the oven for about 15 minutes.
4
Potatoes taste good with it.