Chicory with Ham flavorful and golden

Name: Chicory with Ham
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: 12 small chicory heads, about 10 cm (remove wilted leaves, wipe the chicory and scoop out the base slightly); 1.75 oz (50 g) butter, 1/2 salt; 1/2.1 qt (2 litre) béchamel sauce; 5.25 oz (150 g) Gruyère or Parmesan cheese, freshly grated (2.5 oz (70 g) + 2.8 oz (80 g)); 1 egg yolk; 12 thin slices of artisanal bone-in ham; Juice of 1/2 lemon

By chef patrick Asfaux 4.8/5 (35 reviews) · 🍳 22 made it

Prep 20 min

Cook 60 min

Total 1h20

Servings 6 serv.

A classic of traditional cuisine. Chicory is a relatively recent vegetable; the first ones arrived at the market on rue Coquillère in Paris in 1879. Called chicons or witloof in Belgium, their main qualities are that they are very easy to digest and very low in calories.

Ingredients for 6 servings

Adjust for

servings

12 small chicory heads, about 10 cm (remove wilted leaves, wipe the chicory and scoop out the base slightly)
1.75 oz (50 g) butter, 1/2 salt
1/2.1 qt (2 litre) béchamel sauce
5.25 oz (150 g) Gruyère or Parmesan cheese, freshly grated (2.5 oz (70 g) + 2.8 oz (80 g))
1 egg yolk
12 thin slices of artisanal bone-in ham
Juice of 1/2 lemon

Step-by-step recipe

1 In a flat saucepan, lay your chicory heads flat, salt and pepper them, then pour in the lemon juice and a little water. Cover with parchment paper, making a small hole in the centre for evaporation, then cover and let simmer gently for 30 to 35 minutes (test with a knife). Let cool, press them down and drain well. You can also, if you prefer, steam them instead.

2 Preheat your oven to 480°F (250 °C) (gas mark 8).

3 Butter an earthenware or porcelain dish, then pour in a small ladle of béchamel.

4 Wrap each chicory head with a slice of ham, then arrange them side by side in the dish.

5 Prepare a béchamel sauce that is nice and hot, and stir in 2.5 oz (70 g) of Gruyère or Parmesan. Mix quickly with the egg yolk, then coat your chicory. You will have made a « Mornay » sauce.

6 Sprinkle with the remaining 2.8 oz (80 g) of grated Gruyère or Parmesan and dot with a few knobs of fresh butter, then put in the oven until your dish is nicely gratinéed.

A chef's advice

Chicory with ham works all year round, but chicory is at its best from October to March, when it comes from winter forcing beds. Bone-in ham really makes the difference, not supermarket white ham. As for wine, choose a dry white with good structure. A Chablis, a Sancerre, or even a small Meursault if you're feeling generous. The calcium in the cheese and the richness of the béchamel sauce go well with whites that have good backbone. A Bourgogne Aligoté works very well too, it stays affordable and doesn't overpower the dish. For serving, go with a crispy green salad and good mustard. English-style potatoes (just boiled) round out the meal if you want something more substantial. You can also add leftover rice or pasta, but honestly the dish is complete on its own.

Frequently asked questions

Can I replace bone-in ham with regular sliced ham?

Yes, technically it works. But bone-in ham brings flavor and texture. With standard ham, slightly increase the Mornay sauce salt and rely on the Gruyère to compensate.

How long does the finished dish keep in the fridge?

Three to four days maximum, covered. You can also freeze before gratinéing. Reheat in a 180°C oven for about 20 minutes, then finish under the broiler if you prefer.

Why press the endives after cooking? What happens if you skip it?

Pressing releases cooking liquid. Otherwise your dish gets watery and the béchamel dilutes. Endives must be completely dry before wrapping and saucing, or everything leaks during baking.