- 8 heads chicory
- 8 slices cooked ham (York, etc.)
- butter (for braising)
- 100 gr ( 3.5 oz) butter (for the sauce)
- 100 gr ( 3.5 oz) flour
- 500 ml ( 2 cp) milk
- 200 gr ( 7 oz) Gruyère cheese or similar plus some more for topping
- salt and pepper
Use a saucepan, to put chicory heads. Add cold water to just cover.
Season with a pinch salt, cover with a lid and simmer gently for about 30 minutes or until tender.
Wrap the chicory with the ham, seam side down.
Meanwhile, use a saucepan to gently melt the butter and add the flour.
Stir and allow to cook without browning for a few minutes.
Add the milk with a whisk, stirring constantly to avoid clumps.
Place the saucepan on gentle heat until just thick enough to coat the back of a spoon - do not allow the mixture to boil.
Remove from heat and add half the cheese. Season with salt and pepper.
Drain the cooked chicory and with a ham wrap the head.
Use a buttered fireproof dish to place the chicory.
Pour the cheese custard over the chicory; sprinkle with remaining cheese and grill until brown in a prehead oven at 200°C - 392°F.
Serve with creamed potatoes.