• 8 pieces of (soil-grown) chicory
  • 8 slices of ham cooked on the bone
  • 1 Mc CHOUFFE
  • litre milk
  • 80 g flour
  • 120 g butter
  • 200 g grated Gruyère cheese
  • 1 tablespoon brown sugar
  • Salt, pepper and nutmeg

Wash the chicory and remove the outer leaves, cutting away the base of the root to remove the bitterness.
Cook the chicory in a large pot of water for about 10 to 15 minutes, depending on their size.
Meanwhile, prepare the bechamel sauce. Melt 80 g of butter in a saucepan over a high heat. Add the flour as soon as the butter has melted, take it off the heat and let it brown slightly, stirring well.
Return the pan to the heat and gradually add the milk, stirring well. Add a little bit of cooking juice from the chicory. Keep stirring.
Lower the heat. Add salt, pepper and a generous amount of grated nutmeg. Add half of the grated Gruyère cheese, let it melt in the sauce and continue to stir. Let it reduce until it becomes a thick, creamy sauce. Put it to one side.
Drain the chicory. The chicory need to have lost as much of their water as possible for the next cooking stage.
Melt the remaining butter in a pan over medium heat, add the chicory and sprinkle with brown sugar. Braise for 3-4 minutes before adding 15 cl of Mc CHOUFFE. Stir regularly until the chicory caramelises.
Roll each piece of caramelised chicory in a slice of ham and place them in a baking dish. Pour the bechamel sauce over the chicory rolls and cover with the rest of the grated Gruyère cheese. Place the dish in an oven pre-heated to 200 °C for 20 minutes, until golden brown.
Serve hot with some delicious mashed potato or homemade chunky fries. And a Mc CHOUFFE, of course!