John Myers
Chicory Casserole
The perfect chicory casserole recipe with a picture and simple step-by-step instructions.
- 500 g Floury potatoes, peeled
- 0,125 liter Hot milk
- Freshly grated nutmeg
- Salt
- White milled pepper
- 1 Tablespoon (level) Mustard extra hot
- 75 g Butter
- 2 Pc. Chicory fresh, cleaned, cut in half lengthways
- 100 ml Chicken broth
- 1 tsp Lemon juice
- 150 g Ham cooked, cut into strips
- 100 g Gruyere, sliced and debarked
- Butter for stewing
- Flakes of butter
- 1 tsp Powdered sugar
- Cook the potatoes in salted water until cooked. In the meantime, melt the icing sugar in a pan. Add the butter and chicory. Fry lightly on both sides. Add the stock. Season with salt, pepper and lemon juice. Cook for about five minutes over a low heat. Remove and drain.
- Drain the potatoes and let them evaporate. Chop with a pounder. Pour in hot milk. Season with salt, pepper and nutmeg and work in the mustard and butter.
- Place half of the mashed potatoes in a buttered dish, spread half of the ham strips on top, place the chicory on top and also top with ham, then place the cheese slices on top. Remainder Pour the puree over it, smooth it out and cover with flakes of butter.
- Bake in the oven at 200 degrees for about 20 minutes.
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