About this recipe:A lovely way to use chicory when it's in season. You can serve this gratin as a side dish or as a main with potatoes or a green salad. Add more ham to make it a heartier dish.
8 chicory heads, trimmed
2 tablespoons plain flour
130g grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
1/4 teaspoon ground nutmeg, or to taste
salt and ground black pepper to taste
8 slices deli-style ham
4 tablespoons chopped fresh parsley
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Method Prep:25min › Cook:30min › Ready in:55min
Lightly grease a baking dish.
Bring a large pot of lightly salted water to the boil over medium-high heat. Place the chicory into the water. Cover, and cook until tender, 5 to 10 minutes.
Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 of the grated Gruyere, Parmesan, nutmeg, salt and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat an oven grill to low.
Drain the chicory. Wrap each chicory head with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the chicory. Sprinkle with the remaining Gruyere and parsley.
Cook the chicory under preheated grill until cheese is golden brown and sauce bubbles, about 10 minutes.