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Chicory and ham gratin with a light white sauce

Press the cooked chicory between two plates: it releases half a glass of water that would thin the sauce.

Hot dish · 4 servings · Prep time 50 min

Per serving

Calories366kcal
Protein24g
Carbs36g
Fat14g

Ingredients

  • 800 gChicory (endive)
  • 200 gCooked ham
  • 500 mlMilk
  • 35 gFlour
  • 25 gButter
  • 60 gGrated cheese
  • 400 gPotatoes

Method

  1. Boil the whole chicory in salted water for 20 minutes, and the potatoes separately. Press the chicory to drain it.
  2. Melt the butter, add the flour, then whisk in the cold milk until thickened. Season.
  3. Heat the oven to 200 °C. Wrap each chicory in a slice of ham and arrange in a dish.
  4. Pour over the sauce, sprinkle with cheese and bake for 20 minutes. Serve with the potatoes.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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