Chicory dish with ham & Beemster cheese sauce by Brenda Kookt

Main course. 4 persons. Preparation 30 min + 25 min oven time.

Ingredients

• 1 kilo of potatoes peeled and roughly chopped
• 4 stalks of chicory, in strips
• 15 grams of butter
• 15 grams of flour
• 275 ml of milk
• 125 grams grated Beemster Belegen
• 100 grams of ham, in pieces
• 1 tsp dijon mustard
• 8 slices Beemster Belegen
• olive oil to grease
• salt and pepper

Prepare

1. Boil the potatoes until tender in a pan of water. Remove the hard core from the chicory and cut the chicory into thin strips. Heat oil in a pan and fry the chicory strips on all sides.
2. Preheat the oven to 180 degrees and grease a baking dish. Heat 20 grams of butter in a pan. Add the flour and stir until a roux forms. Add the milk little by little, stir and let it heat for 5 minutes on low heat. Stir in between. Add salt and pepper and remove from heat.
3. Stir in the grated cheese along with the strips of ham and a tablespoon of chopped chives. Is the sauce too thick? Then add some extra milk and stir well.
4. Mash the potatoes, season with mustard and salt and pepper. Stir the stir-fried endive into the cheese sauce and spread over the bottom of the baking dish.
5. Spread the baked endive over the bottom of the baking dish. Spread the cheese sauce over this. Spread mashed potatoes over the chicory layer. Spread slices of cheese over this.
6. Heat the dish in the oven for 25 minutes. After this, serve the dish immediately.

This recipe was created by Brenda cooks.

Fancy another casserole? Who knows, maybe this oven dish with orzo and mushrooms might also be to your liking.