Chicory Gratin

A rustic Belgian classic featuring braised chicory and Swiss chard wrapped in ham and baked in a Comté cheese sauce.

Main Course Cheese French Ham Chicory

Estimated Nutrition

Calories

1091.2

kcal / serving

2182.4 kcal total

Carbs

38.3g

per serving

76.5 g total

Fat

78.2g

per serving

156.4 g total

Protein

59.1g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

CondimentsSauces

Dairy

for the chard

for the sauce

450

Whole Milk

100

Comté Cheese

finely grated for the sauce

Comté Cheese

finely grated for topping

Fruits

Lemon Juice

GrainsCereals

Plain Flour

Meat

slices

Cooked Ham

NutsSeeds

pinches

piece

pinch

pinch

freshly ground

Vegetables

heads

Yellow Chicory

stalks

Swiss Chard

stalks chopped into 1cm pieces; leaves roughly chopped

Method

Simmer chicory in water with lemon juice, sugar, salt, and peppercorns for 45 to 60 minutes.

Drain the chicory on a wire rack and press out excess moisture with a towel.

Preheat your oven to 190°C.

Boil 100ml of water with 10g butter, cook chard stalks for 20 minutes, then cook leaves for 3 minutes.

Melt 35g butter, whisk in 35g flour, then gradually whisk in 450ml milk until thickened.

Stir in 100g cheese and mustard until melted and season to taste.

Wrap each chicory in ham, place over chard in a dish, cover with sauce and 50g cheese.

Bake at the top of the oven for 25 minutes until golden brown.