Chicory wrapped in cooked ham, topped with a rich cheese sauce and with a crispy cheese crust on top. yummy! The chicory rolls taste their best with mashed potatoes.
serves 4 :
3½ oz - 100 g grated Gruyere cheese
2 cups - 50 cl milk
1½ oz - 40 g flour
1½ oz - 40 g of butter
1 pinch of nutmeg
8 slices of cooked ham
8 thick chicory
Cook the whole endive stumps in salted boiling water until tender.
Place them with the points down in a large colander and let them drain.
Meanwhile, prepare the bechamel sauce: melt the butter in a saucepan and sprinkle with flour. Stir for 1 minute, then gradually and while stirring with the whisk, add the milk and stir until a smooth sauce. Simmer for 5 minutes over very low heat.
Add salt, pepper and a pinch of nutmeg.Heat the oven to 356°F - 180 ° C.
Wrap each chicory stump in a slice of ham and place them side by side in a large oven dish.
Cover with the sauce and sprinkle with the grated gruyere cheese.
Let it gratin for 25 minutes in the oven.
Serve warm with mashed potatoes.