Chicorée Gratin

Method

Preheat the oven to 180°C. Trim the chicory and boil in salted water for 15 minutes until tender, then drain well. Wrap each chicory head in a ham slice and arrange in a buttered gratin dish. Make a béchamel sauce by melting the butter, stirring in the flour, then gradually whisking in the milk until smooth; season with salt, pepper and nutmeg. Pour the béchamel over the wrapped chicory, then sprinkle with grated Gruyère and breadcrumbs. Bake for 25-30 minutes until golden and bubbling, until the top is light golden brown.