John Myers
Ingredients for 2 servings:
- 500 g potatoes
- 2 chicory
- 4 slices of cooked ham
- 20 g tomato(s), dried
- 80 g Camembert(s)
- 2 tbsp butter
- 4 sprigs of thyme
- 40 ml cream
- 1 tsp lemon zest, organic
- salt and pepper
- nutmeg
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes
Peel the potatoes, boil them until tender, and mash them or press them through a potato ricer. Trim the chicory and cut them in half lengthwise. Brown the cut sides of the halves in 1/2 tbsp butter for about 2-3 minutes. Rub a baking dish with 1/2 tbsp butter. Wrap each chicory halve in a slice of ham and place them next to each other in the baking dish. Place the sliced Camembert on top of the chicory. Mix 1 tbsp butter and the cream into the potato mixture. Add the lemon zest, sun-dried tomatoes, and thyme. Season with nutmeg, pepper, and salt. Pour the potato mixture over the chicory and smooth it down. Bake in a hot oven at 220°C (top/bottom heat) on the second rack from the bottom for about 25-30 minutes.
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