Chicory With Ham and Cheesesauce

A community recipe by pickleweezle

Not tested or verified by Nigella.com

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Introduction

One of the signature Belgian dishes. Definitely the one thing in the world I could eat every day!

Ingredients

Serves: 4

Metric Cups

4 large chicory
4 slices ham
8 medium potatoes
100 grams emmental cheese
500 millilitres buttermilk
flour
1 pinch of ground nutmeg
1 pinch of pepper
1 pinch of salt

4 large chicory
4 slices ham
8 medium potatoes
3½ ounces emmental cheese
18 fluid ounces buttermilk
flour
1 pinch of ground nutmeg
1 pinch of pepper
1 pinch of salt

Method

Chicory With Ham and Cheesesauce is a community recipe submitted by pickleweezle and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook the potatoes. When they're ready add a bit of butter and milk and pepper, salt and nutmeg. Mash. Take a form to put in the oven (deep enough) and make a layer of mash on the bottom.

Take 50 grams of butter and melt in a pan. Add 50 grams of flower and stir with a guard until it isn't lumpy anymore. Then add milk until it has the right consistency (a bit more liquid then you want your sauce to be).

Then add 75 grams of raped cheese. When the cheese had melted, get off your stove. Pour half of the sauce over your mash layer. Cook the chicory's.

When they're cooked, wrap them each in a slice of ham. Then place them in your oven-form. Cover with the rest of the cheese-sauce. Sprinkle the rest of the raped cheese on top. Place in a hot oven for about 10 to 15 minutes.

Cook the potatoes. When they're ready add a bit of butter and milk and pepper, salt and nutmeg. Mash. Take a form to put in the oven (deep enough) and make a layer of mash on the bottom.

Then add 75 grams of raped cheese. When the cheese had melted, get off your stove. Pour half of the sauce over your mash layer. Cook the chicory's.