Chicory and ham au gratin, my way

    45 min

    Having lived in Belgium for a while, I found that this is a staple in many households. It's pretty easy and fast to make, even the kids like it. I adapted it to our tastes and diets. My version does not pre-cook the chicory like most, leaving it crispy and mild flavoured and does not use traditional cheeses. This is a gluten free and butter free version. Use regular béchamel if desired.


    Valle d'Aosta, Italy
    1 person made this

    Serves: 4 

    • 4 small chicory
    • 4 slices prosciutto cotto
    • 2 tablespoons olive oil
    • 2 tablespoons gluten free plain flour
    • 1/8 teaspoon ground nutmeg
    • black pepper, to taste
    • 300ml milk
    • 75g grated Parmigiano-Reggiano cheese

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5.
    2. Roll each chicory with a slice of prosciutto. Place in an ovenproof baking dish and set aside.
    3. Make the béchamel. In a saucepan heat the oil over medium heat. Add the flour and mix with a whisk; stir until slightly brown. Add the nutmeg and pepper; mix again. Add the milk slowly while continuously mixing. Cook on medium heat until thickened, about 8 minutes. Keep your eye on the milk constantly as it can burn easily.
    4. Pour the thickened béchamel over the chicory in the baking dish until covered completely (you may not need all the béchamel). Sprinkle the cheese over the whole dish.
    5. Bake uncovered for approximately 20 minutes, or until the top has browned nicely. Remove from the oven and serve hot.

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