Chicory with ham and cheese gratinated - for me, this is a dish that awakens childhood memories. My grandma always prepared it in the autumn when chicory was in season. The slightly bitter taste of the vegetable, combined with the hearty ham and creamy béchamel, was simply unbeatable. I have refined the recipe over the years and with the Thermomix® the preparation is now even easier and more foolproof. The chicory is of course the main ingredient. Make sure that the heads are firm and closed. The bitter substances are a matter of taste, but if you like it milder, you can cut out the stalk in a wedge shape. The ham, preferably diced, brings a salty and smoky note to the casserole. The onion provides an aromatic base and is finely chopped in the Thermomix® before being sautéed in butter. The béchamel sauce is the heart of the casserole. The butter is sweated with the flour in the Thermomix® to form a roux, which later binds the sauce. It is important that the milk and vegetable stock are slowly poured in while the Thermomix® stirs to avoid lumps. The crème fraîche makes the sauce particularly creamy and the nutmeg gives it a warm, spicy note. Salt and pepper should of course not be missing. The grated cheese, preferably a mixture of Gouda and Emmentaler, provides the golden brown crust and the hearty taste. When frying the ham in the pan, make sure that it does not become too crispy, it should still be juicy. When layering the casserole, make sure that the chicory is well covered with the sauce so that it does not dry out. For a vegetarian version, the ham can simply be omitted or replaced with smoked tofu. If you like it vegan, you can use plant-based alternatives instead of milk and crème fraîche and replace the cheese with vegan grated cheese. You can also vary the spices: garlic, thyme or rosemary go perfectly with chicory. The chicory casserole tastes best when it comes fresh from the oven. A fresh salad or a crispy baguette goes well with it. But it can also be prepared well in advance: The casserole can be layered the day before and then gratinated shortly before serving. Leftovers can be stored in the refrigerator and reheated the next day.

Chicory with Ham and Cheese Gratinated

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Description

Ingredients (12 ingredients)

Preparation (9 steps)

Chop onion

Sauté onion

Add flour

Deglaze with milk

Refine sauce

Prepare chicory

Fry ham

Layer casserole

Gratinate cheese

Finished cooking? Great! 🎉

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