30+20 MIN
  • 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!