Chicory & Ham Gratin
We all have foods we associate with our childhood. Hot chocolate. Spaghetti Bolognese. Tomato soup.
It can be different for everyone, influenced by so many different things. Where you grew up. Who in your family liked to cook. How affluent the family was. What kind of tastes your parents had. It all shaped your palette as it formed your memories.
This classic Belgian dish, for me, is one that will eternally remind me of childhood days in Belgium.
It’s not even that my mum made this often, although it did crop up occasionally. But I remember it so vividly, and it has a truly comforting effect on me, reminding me of rainy Belgian days, of school work, of family TV times all piled into our parents’ bed, and of delicious smells wafting through the house.
I’m not going to lie – it’s not going to be for everyone (but I’ve got an alternative for those of you it might not be for!). Chicory can be a real “Marmite” food. You love it or you hate it. And cooking it changes the flavour and texture completely, so that even if you didn’t like it raw you may love it cooked or vice versa. But if you like it, this is simply the way to have it.
It is a perfect food for early autumn (fall to my American friends). As the light starts to grow a little darker and the days a little drearier, this comfort food that is somehow still light and almost hints at summer is perfect.
It has a decadent feel to it, full of cheese and deep, strong flavours. It is lovely, luxurious, light.
If you are unsure about what to do with the delightful peppery deliciousness that is chicory, other than chopping it and adding it to a salad for extra crunch and flavour, this is the meal for you. If you are not a fan, you can make this with leeks instead, but I highly recommend using chicory for the beautiful flavour it adds.
I was surprised by how much my children enjoyed it, having never had chicory before, and it made me flash back to when I first had it, tentative and unsure whether I was impressed or not at first, but thoroughly enjoying it by the final bite!
I hope that you will come to love it that easily, too.
A delicious Belgian classic, this dish is bold and impressive in flavour, but simple and cheap to make. A perfect weeknight dinner.
- 6 chicory*
- 6 slices of ham, off-the-bone and free range ideally
- 2 heaped tbsp unsalted butter
- 2 heaped tbsp flour (plain or rice flour)
- 500 ml (2 cups) milk
- 100 g (3.5 oz) Cheddar cheese, grated
- grating of fresh nutmeg or 1/4 tsp ground nutmeg
- sea salt and black pepper
- 2 tbsp fresh-grated Parmesan
- roughly chopped fresh basil or parsley, to serve
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Bring a large pan of water to the boil and boil the chicory whole for 6-8 mins until soft. Drain. Wrap the ham slices around the drained cooked chicory and place in a large casserole dish.
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Meanwhile, make the sauce: melt the butter in a saucepan over medium heat, then whisk in the flour and allow to cook out for a minute before very slowly drizzling in the milk, whisking the whole time. Every time you add a little more milk, whisk until it is smooth before adding more. Once it has thinned out more, you can add the milk more quickly without it getting lumps. Bring to the boil, then simmer gently for 10 minutes until thickened, checking and whisking regularly to ensure it doesn't catch. Add the cheese and nutmeg and stir to combine, then season to taste.
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Pour the cheese sauce over the ham-wrapped chicory and sprinkle over the Parmesan. Grill (broil) under medium-high heat for 5 minutes or until golden and bubbling. Sprinkle over the herbs and serve hot with a green salad and crusty bread.
*use leeks if you are not a fan of chicory, but chicory (ideally white but red works too) is best for depth of flavour
I’ve never had chicory before! I’ll have to pick some up if I see it in the store. And this dish looks like some serious comfort food. 🙂
Oh, that it is! 🙂 Chicory is sometimes called endive, depending on where you live. It’s yummy! Kind of peppery. 🙂