Gratin of Chicory and Ham

Make the potatoes, peel and cut into slices.

Cut the chicory in half, remove the stalks by wedges. Fry the chicory halves in butter, season with salt, season with pepper, add a little brown sugar, extinguish with 3-4 tablespoons of vegetable soup and stew until soft.

Cut the shallot into cubes, sauté in plenty of butter, add bay leaf spice and flour, stir everything together well. Add milk and remaining vegetable soup to make a creamy sauce. Fold in the cheese, season with salt and a pinch of nutmeg. Chop the chives and stir in.

Briefly color the pine nuts in a frying pan without oil, cut the ham into strips.

Layer chicory, ham and pine nuts in a greased gratin dish, form the sauce over it and bake for 10 min at 180 degrees (convection oven).

Our tip: Always use fresh chives if possible!

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