O'gratin chicory and ham
O'gratin chicory and ham

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, o'gratin chicory and ham. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

O'gratin chicory and ham is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. O'gratin chicory and ham is something which I have loved my entire life.

Remove the chicory from the oven, and roll each in a slice of ham. Lay the chicory in a shallow baking dish, and pour over the sauce to cover. Sprinkle with the grated Gruyère cheese.

To begin with this recipe, we have to prepare a few components. You can cook o'gratin chicory and ham using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make O'gratin chicory and ham:
  1. Make ready 6 chicory ( endives)
  2. Make ready 6 medium thickness slices of ham ( salty regular pink ham not honey roasted or smoked)
  3. Prepare 1 whole liquid cream small pack ( 20 cl)
  4. Get 1 Comté type grated cheese small pack , about 125 g (important that it is Comté,
  5. Take 1 Emmental or Gruyere can be used too but Comté is way more tasty).
  6. Take 1 table spoon butter, olive oil, Vegeta (optional) salt and pepper.

Spoon over the cheese sauce and sprinkle with the remaining cheese. Chicory gratin - download this royalty free Stock Photo in seconds. A classic Belgian dish, chicons au gratin, lightened up with a Greek yoghurt Mornay sauce. Roll the sautéed endives in a slice of ham and place seam-side down in the prepared baking dish.

Instructions to make O'gratin chicory and ham:
  1. Wash well the endives under water, dry them.
  2. Heat up a table spoon of butter and a dash of olive oil in a frying pan (medium heat) and roast endives, after a few minutes turn them over and roast other side. Add salt and pepper and a pinch of Vegeta ( it's a kind of broth powder that gives taste you can use vegetable stock cube instead but crumble it with your fingers first) if you have some, on each endives. Then cover and let the endives soften and cook at small heat about 1/2 hour. (If they run dry you can add half a glass of water, to keep juice in the pan)
  3. Let te endives cool down on a plate and poor the juice into a large gratin oven dish. Pre-heat oven about 200 ° C (Celcius) for 10 minutes. At the same time roll up each endive in a slice of ham and place them one next to the other in the gratin dish. When they are setted nicely, pour over the liquid cream around and on top of them. Add pepper and scatter grated Comté cheese on the 6 hamed endives.
  4. Put in oven for about 25-30 minutes , if the gratin is not golden enough you can end up with 1 or 2 minutes oven grill option ( but always keep an eye on it all the time, it darkens very quickly)
  5. Enjoy with plain white or brown rice.

Pour over the Mornay sauce, covering the endives completely. Delicious appetizer recipe brought from the Belgian table to yours with chicory, cheese and ham. Wrap each head of chicory in a slice of ham and put in a fireproof dish, pour the sauce over, top with breadcrumbs and the remaining cheese, dot with. Chicory and Reblochon gratin recipe at Waitrose.com. Visit the Waitrose website for more simple supper recipes and ideas.

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