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Belgian Delight: Gratinated Chicory and Ham Rolls with Buttery Potatoes

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Total Time 1 hour
Course Main Course
Servings 2

Equipment

  • 1 Peeler
  • 1 Medium cooking pot
  • Whisk
  • Oven pre-heated to 180°C, fan on, upper and under heat
  • 1 Large oven dish
  • 1 Medium sauce pan

Ingredients
  

  • 3 Large crisp, chicory
  • 6 slices Cooked ham a smoky one is also nice
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 300 ml Milk
  • 1 Lemon
  • salt, pepper, and nutmeg
  • 100 g medium-aged gouda finely grated
  • 1 tbsp breadcrumbs
  • 4 large, wax potatoes
  • 3 tbsp fresh parsley finely chopped

Instructions
 

  • Prep:
    Peel the potatoes, bring water to a boil in medium pot, season with salt, and boil potatoes until tender. Drain, return to pot and add 1 tbsp of butter. Set potatoes aside.
    Grate the cheese finely.
    Preheat the oven to 180°C, convection with top and bottom heat.
    Halve the chicory lengthwise and cut out the wedge-shaped core. Wash gently under cold running water and pat dry.
    Wash, dry, and chop the parsley finely.
  • Béchamel sauce:
    While the potatoes are boiling, melt 1 tbsp butter in a saucepan, add in the flour, and whisk it in swiftly. Slowly pour in 1/3 of the milk while constantly stirring until fully incorporated. Slowly add in remaining mild, continue to stir until the sauce is nice and creamy. Bring to gently simmer. Be careful not to let it burn.
    Season with salt, pepper, grated nutmeg, and a generous splash of lemon juice.
    If you like, you can also add a dash of Worcestershire sauce.
    Finalize the béchamel according to your taste.
  • The chicory:
    Wrap the prepared chicory halves in ham and lay them into the baking dish with the cut sides facing the top.
    Evenly cover with béchamel, sprinkle with grated cheese, and bake in the pre-heated oven for 15-20 minutes until lightly browned. Only then sprinkle with the breadcrumbs and finish baking until golden brown.
  • Finishing touch:
    Season the boiled and buttered potatoes with a pinch of salt, sprinkle with the chopped parsley, and very gently toss the potatoes in the melted butter and herbs.
    Remove the chicory from the oven and let it cool off briefly before serving.