Chicory with Ham and Cheese (Witlof met Ham en Kaas)
Popular in Belgium and the Netherlands, this dish is enjoyed especially in the winter months. My girlfriend introduced this dish to me and this is her recipe.
As chicory can be quite bitter, the key is to cook it perfectly - under or overcook it and the bitterness remains. But done right, it goes perfectly with ham and a thick layer of cheese.
Chicory with Ham and Cheese (Witlof met Ham en Kaas)
Popular in Belgium and the Netherlands, this dish is enjoyed especially in the winter months. My girlfriend introduced this dish to me and this is her recipe.
As chicory can be quite bitter, the key is to cook it perfectly - under or overcook it and the bitterness remains. But done right, it goes perfectly with ham and a thick layer of cheese.
Open in Cookpad AppSteps
- 1
Preheat the oven to 175°C
- 2
Cut the chicory in half and cut off the root.
- 3
Blanch the chicory in a pot of boiling water until translucent and bite tender, about 10 minutes.
- 4
In the meantime, melt the butter over low heat, adding flour and then slowly whisking in the milk.
- 5
Gradually incorporate 2/3 of the grated cheese into the béchamel, saving some for topping. The sauce should be thick, but still drip off the whisk. Add more milk if needed.
- 6
Season the Mornay sauce with black pepper, nutmeg and salt to taste. Pour a little bit on a baking tray.
- 7
Drain the blanched chicories and wrap a slice of ham around each piece.
- 8
Arrange the wrapped chicories onto the baking tray and pour the rest of the Mornay and finish with the remaining grated cheese and extra salt, black pepper and nutmeg.
- 9
Bake at 175°C for 10 minutes. Serve with crispy potatoes and enjoy!
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