What are good variations or additions for chicory with ham?

You can add walnuts, pine nuts, or extra cheese to this dish for extra flavor and texture.

Is chicory with ham suitable for people with lactose intolerance?

No, this dish contains dairy products and is therefore not suitable for people with lactose intolerance.

Can you make chicory with ham without an oven?

Yes, you can also make this dish without an oven by frying the chicory and ham in a pan and making the sauce separately.

What are healthy side dishes to serve with chicory and ham?

Serve this dish with a healthy salad or steamed vegetables for a nutritious meal.

What kind of wine pairs well with chicory and ham?

A white wine such as Chardonnay or Pinot Blanc pairs well with this dish.

Chicory with ham in the oven

Name: Chicory with ham in the oven
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: 8 medium-sized potatoes; 1 knob of butter; 8 heads of chicory; pepper and salt; pinch of nutmeg; 8 slices of cooked ham; a few sprigs of parsley; For the cheese sauce; 40 g butter; 40 g flour; 700 ml semi-skimmed milk; pepper and salt; pinch of nutmeg; 250 g grated cheese; a few flakes of Parmesan cheese

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50min

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A classic Belgian casserole full of warmth and comfort: juicy endive spears wrapped in ham, topped with a silky cheese sauce and gratinated to a golden crust. Perfect for a cozy family meal.

Ingredients

What do you need?

Quantity: 4P

8 medium-sized potatoes
1 knob of butter
8 heads of chicory
pepper and salt
pinch of nutmeg
8 slices of cooked ham
a few sprigs of parsley

For the cheese sauce
40 g butter
40 g flour
700 ml semi-skimmed milk
pepper and salt
pinch of nutmeg
250 g grated cheese
a few flakes of Parmesan cheese

8 medium-sized potatoes
1 knob of butter
8 heads of chicory
pepper and salt
pinch of nutmeg
8 slices of cooked ham
a few sprigs of parsley

For the cheese sauce
40 g butter
40 g flour
700 ml semi-skimmed milk
pepper and salt
pinch of nutmeg
250 g grated cheese
a few flakes of Parmesan cheese

Preparation method

How do you make this?

Steam and prepare the endive
Melt a knob of butter in a pan with about 3 cm of water. Add the washed endive spears, season with salt, pepper, and a pinch of nutmeg. Cover and cook until tender, testing with a fork. Remove the endive from the pan and let drain well on paper towels. Press lightly if needed to remove excess moisture.

Make the cheese sauce
Melt the butter in a pan, add the flour, and cook briefly until slightly crumbly. Continue stirring while gradually adding the milk until the sauce is smooth and thick. Season with salt, pepper, and nutmeg. Remove the pan from the heat and stir in the grated cheese and Parmesan shavings until melted.

Make the rolls
Roll each endive spear in a slice of ham and arrange the rolls neatly in a baking dish. Pour the cheese sauce over the rolls so they are just covered. Optionally, sprinkle extra cheese on top.

Oven and gratinate
Preheat the oven to 220 °C. Bake the dish for about 15 minutes until the sauce is bubbling and the top is nicely golden brown.

Prepare the potatoes
Cook the potatoes in salted water until tender. Drain and serve alongside the ham-wrapped endive rolls. Finish with some finely chopped parsley.

Tips

Let the endive drain well after cooking so the sauce doesn’t become watery.
Gently warm the milk for the sauce before adding it to prevent lumps.
Use a mix of cheeses (e.g., Gruyère + Parmesan) for extra flavor in the cheese sauce.
Sprinkle extra Parmesan on top for a deeper gratin color and taste.
Serve with a simple green salad or boiled potatoes to keep the dish light.