John Myers
Chicory – Gratin
The perfect chicory – gratin recipe with a picture and simple step-by-step instructions.
- 200 g Cooked ham
- 150 g Grated mountain cheese
- 100 g Dried tomatoes in oil
- 2 tbsp Marjoram, rubbed
- 150 g Stale bread
- 300 ml Milk
- 2 Eggs
- 200 g Sour cream
- 4 size Chicory
- Salt pepper
- Cut the boiled ham into small cubes. Cut the tomatoes into small pieces.
- Mix the ham cubes, tomato pieces, mountain cheese and marjoram together well. Put half of it aside.
- Separate the eggs. Beat the egg whites with a little salt until stiff. Add the egg yolks to half the ham and tomato mixture.
- Cut the bread into cubes. Warm the milk, pour over the bread cubes, let it steep for a moment, then puree the whole thing and stir into half the ham and tomato mixture together with the egg yolks. Carefully fold in the egg whites.
- Cut off the (bitter) lower end of the chicory, remove the outer leaves and cut in half.
- Pour the ham and tomato mixture into four small (or one large) casserole dishes and place half the chicory on top with the cut surface facing up. Scatter the remaining ham and tomato mixture over the chicory halves.
- Gratinate in a preheated oven at 200 ° C for about 25 minutes.
Fits to:
- fresh baguette
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