Chicory and Ham Gratin with Cheese from the Mini Oven
A classic chicory and ham gratin topped with cheese, baked until golden brown and creamy in the bakeVIA mini oven.
Nutrition (approx.): 430 kcal per serving
Ingredients
- 4 heads of chicory (Belgian endive)
- 4 slices of cooked ham
- 30 g butter
- 30 g plain flour
- 300 ml whole milk
- 100 ml double cream
- 100 g grated mature hard cheese
- 50 g grated Parmesan
- 1 tsp Dijon mustard
- 1 pinch of nutmeg
- Salt and black pepper to taste
- 1 tbsp olive oil
Preparation
- Preheat the bakeVIA mini oven to 200 °C top and bottom heat. Meanwhile, bring a saucepan of lightly salted water to the boil, add the chicory heads and cook for 8 minutes until just tender but still firm. Drain and pat thoroughly dry with kitchen paper to remove as much moisture as possible before assembling the gratin.
- Melt the butter in a saucepan over medium heat and stir in the flour until a smooth roux forms. Gradually add the milk and cream, stirring continuously, then let the sauce simmer gently for 3–4 minutes until thick and creamy. Stir in the mustard, nutmeg, salt and pepper, then remove the pan from the heat.
- Wrap each chicory head tightly in a slice of ham and place the rolls side by side in a greased baking dish of approximately 20 x 25 cm. Make sure the seam of the ham faces downward so the rolls stay closed during baking.
- Pour the cheese sauce evenly over the chicory rolls, then sprinkle first with the mature cheese and then the Parmesan to create a crispy, golden crust. Drizzle the olive oil over the top for extra colour.
- Slide the baking dish into the bakeVIA mini oven on the middle rack and bake for 25–30 minutes at 200 °C until the top is deep golden brown and the sauce is bubbling all around. Leave the gratin to rest for 5 minutes before serving so the sauce thickens slightly and portioning becomes easier.
