Baked chicory with potatoes and ham

Ingredients for 1 servings:

• ½ head of chicory
• 3 small potatoes
• 1 slice(s) raw ham (e.g. Black Forest), thinly sliced
• Salt and pepper, freshly ground
• 1 tsp, leveled Parmesan
• ½ tsp oil, neutral
• ½ tsp mixed nuts, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Simple and delicious

Peel the potatoes, rinse thoroughly, and slice thinly. Boil in plenty of salted water for 10 minutes until tender. Drain and let it drain. Cut the core out of half of the chicory in a wedge shape—otherwise, it will taste bitter. Spread a very thin layer of oil in a baking dish and place the chicory on top. Arrange the potato slices on top of the chicory and sprinkle with grated Parmesan cheese. If you like it crispy, add some ground or chopped nuts. Tear the ham into small pieces and arrange them on top of the vegetables. Bake at 200°C fan-assisted oven (225°C top/bottom heat) for 15–20 minutes.