Belgian endive and ham gratin

Ingredients

For 1 serving

• Belgian endive3
• Cooked ham60 g
• Skim milk150 ml
• All-purpose flour12 g
• Extra virgin olive oil2 teaspoons
• Gruyère20 g
• Potatoes150 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose,

In season: October – March

Method

1. Put a pan of water on to boil and preheat the oven to 200 °C (conventional). Peel the potatoes and cut them into roughly 2 cm cubes; remove any damaged outer leaves from the chicory and cut a small cone out of the base, the most bitter part.
2. When the water boils, salt it, add the potatoes and whole chicory heads and cook for 8 minutes, until tender. Drain and let the chicory drain well upside down, pressing it gently: if it stays watery it will thin the sauce.
3. Meanwhile make the white sauce: heat the oil in a small pan over medium heat, add the flour and stir for 1 minute; pour in the cold milk a little at a time, whisking, and cook for 4 minutes, until it coats the spoon. Season with salt and nutmeg.
4. Wrap each chicory head in a slice of ham and arrange them in a baking dish with the potatoes around them.
5. Cover with the white sauce and the grated Gruyère and bake at 200 °C for 18 minutes, until golden on top and bubbling at the edges.