At what temperature should chicory with ham be baked in the oven?

The oven should be set to 220° to make this chicory casserole.

Is chicory with ham suitable for people with lactose intolerance?

No, this chicory with ham 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 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

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50min

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Next Level

Nothing beats a real Belgian classic that instantly gives you a warm feeling. Today we're making the ultimate comfort food: chicory with ham in the oven. Juicy chicory heads, wrapped in ham, covered with silky cheese sauce and gratinated to a golden brown crust. This chicory casserole is a definite hit for the whole family.Got a busy day ahead? No stress! You can prepare this chicory in the oven in advance. Just have the dish fully ready in the refrigerator, so you only need to slide it into the oven in the evening for that golden brown crust. Chicory with ham and cheese is and remains a winner.

Ready? Roll up your sleeves, let's dive in!

Ingredients

What do you need?

Quantity: 4P

The mashed potatoes
8 medium-sized potatoes
1 knob of butter

The chicory rolls
8 heads of chicory
pepper and salt
a pinch of nutmeg
8 slices of cooked ham
several sprigs of parsley

The cheese sauce
40 g butter
40 g flour
700 ml semi-skimmed milk
pepper and salt
a pinch of nutmeg
250 g grated cheese
several shavings of Parmesan cheese

8 heads of chicory
pepper and salt
a pinch of nutmeg
8 slices of cooked ham
several sprigs of parsley

40 g butter
40 g flour
700 ml semi-skimmed milk
pepper and salt
a pinch of nutmeg
250 g grated cheese
several shavings 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.