Inexpensive and easy to put together, this tempting gratin can be embellished with all manner of cheeses. It can be prepared a day ahead and kept in the fridge; just allow an extra 10 minutes in the oven.
SERVES 4
8 chicory bulbs (about 80g each)
1 lemon, quartered
80g butter
160g Gruyère, Comté or Cheddar, grated
1 litre béchamel sauce (double quantity)
2 pinches of finely grated nutmeg 40g crème fraîche
8 small, fine slices of cured ham on the bone, or very good quality cooked ham
Sea salt and freshly ground pepper
Bring a large pan of water to the boil and salt lightly. Remove the outermost leaves from the chicory bulbs. Using a small knife, make 2 incisions into the stalk end of each, which will help this thicker part of the chicory cook.
Lower the chicory bulbs into the boiling water and add the lemon quarters and half the butter. Simmer, covered, for 20–30 minutes. To check if the chicory is cooked, insert the tip of a knife into a stalk end; it should slide in easily. Remove from the heat and leave the chicory in the cooking water for about 10 minutes, then drain and refresh in cold water without cooling them completely. Gently transfer the chicory bulbs, one at a time, to a colander.
Preheat the oven to 180°C/Gas 4. Use the remaining butter to grease a shallow ovenproof gratin dish that will hold the chicory in a single layer and sprinkle a little of the grated cheese evenly over the base.
Heat up the béchamel in a saucepan over a low heat and add the nutmeg. As soon as it comes to a simmer, stir in the crème fraîche and season with salt and pepper to taste. Set aside; keep warm.
Gently squeeze each chicory bulb – just enough to remove any excess water. Roll a slice of ham around each one and arrange side by side in the gratin dish. Cover with the béchamel then sprinkle the remaining cheese generously over the top.
Cook in the oven for 20–25 minutes until nicely golden on top. Place the dish on the table and let everyone serve themselves, taking care with the first mouthful, as it will be very hot.