Lighter Chicory and Ham Gratin (Chicons au Gratin)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Halve 4 heads of chicory and cook in lightly salted water with a squeeze of lemon for 12 minutes until tender, then drain well and squeeze out the excess water.

   12:00
2. 2

   For the sauce, melt 15 g butter, stir in 20 g flour, then add 300 ml skimmed milk and bring to the boil to make a béchamel. Season with nutmeg and salt and stir in 40 g Gouda.

3. 3

   Wrap each chicory half in 1 slice of cooked ham and place in a baking dish. Pour over the sauce and sprinkle with the remaining 20 g Gouda.

4. 4

   Bake in the preheated oven at 200 °C for 15 minutes until golden brown.

   15:00