Ham Chicory Gratin

Remove the outer leaves of the chicory, cut out the bitter core wedge-like and rinse the vegetable under running water. Cook the chicory in salted water with a little juice of a lemon for 15 minutes until not too soft and drain thoroughly.

Wrap each chicory with a slice of ham and place in a buttered baking dish.

Melt the butter in a frying pan and briefly sauté the flour in it. Whisk in the milk and cream and cook for 10 minutes, stirring constantly. Season with salt, pepper and nutmeg (freshly grated) and spread evenly over the ham chicory. Sprinkle with the Gruyère.

Bake in the oven at 180 °C for 20 to half an hour until golden.

Serve with boiled potatoes or dry rice.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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