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Chicory gratin with ham - Joëlle Blajer


35 minutes

INGREDIENTS: for 4 people

  •  8 heads chicory
  • 8 slices cooked ham
  • 250 g grated gruyere cheese
  • 500 ml milk
  • 50 g butter
  • 100 g flour
  • salt and pepper
  • nutmeg


Remove the outer leaves and the bitter core from the chicory. Blanch the chicory in boiling salted water until al dente. Drain well, setting aside 250 ml of the cooking liquid. Melt the butter and stir in the flour until fully absorbed. Add the cooking liquid, stirring constantly. Keep stirring and add the milk. Season with nutmeg, salt and pepper. Remove from the heat and stir in 200 g cheese to make a smooth sauce. Preheat the oven to 190°C. Roll the chicory in the ham slices and transfer the chicory to an oven-proof casserole dish. Pour the cheese sauce over the chicory, sprinkle the rest of the gruyere on top and bake in the oven for 15 minutes until everything is nice and brown. Delicious with mashed potatoes!