Recipe Index

Ingredients

• 4 heads yellow chicory
• 1 tbsp lemon juice
• 1 tbsp sugar
• 2 large pinches sea salt
• 6 white peppercorns
• ¼ oz unsalted butter
• 2 small Swiss chard stalks with leaves, stalks chopped into ½ in pieces; leaves roughly chopped
• 1¼oz unsalted butter
• 1¼oz plain flour
• 16fl oz whole milk
• 3½oz Comté cheese, finely grated
• 1 tbsp Dijon mustard
• pinch sea salt
• pinch freshly ground white pepper
• 4 slices cooked ham
• 1¾oz Comté cheese, finely grated

Method

1. Put the chicory in a pan with the lemon juice, sugar, salt, peppercorns and butter. Add water to cover, simmer for about 20 minutes, until tender, then drain well.
2. Cook the chard stalks in a little water for 3 to 4 minutes, add the leaves and cook until wilted. Drain.
3. Melt the 1¼ oz butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer until thickened.
4. Stir in the 3½ oz Comté and the mustard and season with salt and white pepper.
5. Heat the oven to 375°F. Wrap each chicory head in a slice of ham with some chard and lay in a gratin dish.
6. Pour the sauce over, scatter with the remaining Comté and bake for 20 to 25 minutes, until golden and bubbling.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data