Ham, cheese and chicory casserole

Ingredients for 2 servings:

• 4 large chicory
• salt water
• 4 slices of cooked ham
• 4 slices of cheese
• 500 ml cream or milk
• 150 g cheese, grated
• 1 tbsp flour
• 10 g butter
• salt and pepper
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Remove any wilted leaves from the chicory, trim the bottom, and remove as much of the stalk as possible (scoop out with a sharp knife). Then boil in lightly salted and sugared water for about 15 minutes. Melt the butter in a saucepan and stir in the flour (it burns very easily). Slowly pour in the milk or cream, whisking immediately to avoid lumps. Season to taste and simmer gently. Preheat the oven to 180°C (top/bottom heat). Remove the cooked endives from the water and drain. Then wrap each endive individually in a slice of cheese and then a slice of cooked ham. Place in an ovenproof dish and pour the sauce over it. Sprinkle with grated cheese and return to the oven for 20 minutes. Serve with mashed potatoes.