Name: Chicory and ham rolls in cheese sauce
Total time: 1 h 30 min
Yield: 4
Cuisine: Belgian
Ingredients: 8 chicory heads; 8 slices cooked ham; 50 g butter; 50 g flour; 800 ml milk; 275 g grated cheese (Gruyère, Emmental, Parmesan); nutmeg (to taste); pepper (to taste); salt (to taste); lemon juice (to taste); sugar (to taste, optional)

Method

Get cooking

Preparing the chicory

Halve the chicory heads and remove the hard core. Braise the chicory in butter for a few minutes, then add a glass of water. Let it braise gently until just tender. Towards the end, remove and reserve the liquid, and add some sugar if desired to caramelise the chicory gently. Drain the heads carefully to avoid excess moisture. Gently squeeze the chicory with kitchen paper and place on a rack to drain further. You can also press it lightly with a clean tea towel to remove more moisture.

Making the ham rolls

Preheat the oven to 180°C. Wrap each chicory head in a slice of cooked ham and arrange the rolls in a suitable oven dish.

Making the béchamel sauce

Melt the butter in a saucepan over a moderate heat, then add the flour. Stir thoroughly to form a roux and cook for a few minutes without colouring. Gradually add the milk, stirring continuously to prevent lumps, until you have a smooth sauce. Boil for a few minutes to thicken. Add a splash of the chicory cooking juices for extra flavour.

Making the cheese sauce or Mornay sauce

Add the grated cheese and keep stirring until completely melted. Season the sauce with salt, pepper, lemon juice and a pinch of nutmeg for extra depth.
Pour the cheese sauce evenly over the ham rolls in the oven dish. Place in the preheated oven and bake for 20–25 minutes at 180°C, or until the top is an attractive golden brown. You can turn on the grill for the last 5 minutes, but take care, as it can burn quickly!
Time range: choose the first timer to check progress or the last for the end of the stated time.
Serve the chicory and ham rolls hot, perhaps with silky mashed potatoes for a complete meal.

Background

Tips For an extra flavour dimension, add a small amount of mustard to the cheese sauce. Make sure the chicory is well drained so the dish does not become too wet. Chicory can sometimes taste bitter, which children may find difficult. To soften this, add sugar during braising and consider using half a chicory head per roll.