Stuffed chicory au gratin

Name: Stuffed chicory au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 pistons (à 200 g) Chicory; 7-10 Tbsp Salt; 2 TABLESPOONS Lemon juice; 300 g Slices of medieval Gouda cheese; 300 g Slices of cooked ham; 75 g Whipped cream; 7-10 Tbsp Pepper; 50 g Breadcrumbs; 50 g Butter or margarine; 1/2 bunch Chives

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 pistons (à 200 g) Chicory
7-10 Tbsp Salt
2 TABLESPOONS Lemon juice
300 g Slices of medieval Gouda cheese
300 g Slices of cooked ham
75 g Whipped cream
7-10 Tbsp Pepper
50 g Breadcrumbs
50 g Butter or margarine
1/2 bunch Chives

Directions

1
Halve the chicory and cut out the stalk. Wash the chicory and cook for about 7 minutes in boiling salted water with lemon juice. Then drain. Quarter cheese and ham slices.
2
Place the chicory halves in an ovenproof dish. Place the cheese and ham slices between the leaves. Drizzle with cream and season with pepper. Sprinkle breadcrumbs over it and spread fat in flakes on top.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. Wash the chives, dab dry and cut into small rolls. Sprinkle over the chicory and serve. Serve with freshly mashed potatoes.