Table of Contents
Advertisement
Bakes and gratins
Chicory gratin
Preparation time: 55 minutes
Serves 5
For the chicory
8 heads of chicory
50 g butter
5 tsp. caster sugar
Salt
Pepper
8 slices of cooked ham (3–4 mm thick)
For the cheese sauce
30 g butter
40 g plain white flour
750 ml milk, 1.5% fat
250 g cheese, grated
1 medium egg | just the yolk
5 tsp. nutmeg
Salt
Pepper
1 dash of lemon juice
Accessories
Ovenproof dish
Rack
120
Preparation
Remove the hard, bitter part from each
head of chicory.
Melt the butter in a pan. Sauté the
chicory until golden brown. Then
continue cooking on a low heat for
25 minutes.
Season with sugar, salt and pepper.
Wrap each chicory head in a slice of
cooked ham. Lay them side by side in
the ovenproof dish.
To make the cheese sauce, melt the
butter in a saucepan. Stir in the flour
and brown gently. Now add the milk,
stirring vigorously. Bring to the boil and
stir in half of the cheese, the egg yolk,
nutmeg, salt, pepper and lemon juice.
Place the rack in the oven. Start the
Automatic programme or pre-heat the
oven according to cooking stage 1.
Pour the cheese sauce over the chicory
and scatter the remaining cheese over
the top.
Manual:
Adjust settings according to cooking
stage 2.
Place in the oven and bake until golden
brown.
Advertisement
Table of Contents
