How to Make Yummy O'gratin chicory and ham

O'gratin chicory and ham. O'gratin chicory and ham Great French family classic ; low budget hyper tasty recipe, even better re-heated the next day. leclan.a.paris. See great recipes for O'gratin chicory and ham, Chicory In Olive Oil too! Made with leftover ham it's a staple on many holiday tables.

Gradually add milk, stirring constantly until mixture thickens and bubbles. Pour over potatoe mixture and stir gently to mix. In a saucepan, melt butter over medium heat; stir in flour until smooth. You can cook O'gratin chicory and ham using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of O'gratin chicory and ham

1. Prepare 6 of chicory ( endives).
2. You need 6 medium of thickness slices of ham ( salty regular pink ham not honey roasted or smoked).
3. It's 1 of whole liquid cream small pack ( 20 cl).
4. It's 1 of Comté type grated cheese small pack , about 125 g (important that it is Comté,.
5. It's 1 of Emmental or Gruyere can be used too but Comté is way more tasty)..
6. You need 1 of table spoon butter, olive oil, Vegeta (optional) salt and pepper..

Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. If you're a cheese lover, make sure to scan your next menu for the phrase au gratin. See recipes for Chicory and mushroom risotto, Grilled chicory too. Gratin (French pronunciation: ) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.

O'gratin chicory and ham step by step

1. Wash well the endives under water, dry them..
2. Heat up a table spoon of butter and a dash of olive oil in a frying pan (medium heat) and roast endives, after a few minutes turn them over and roast other side. Add salt and pepper and a pinch of Vegeta ( it's a kind of broth powder that gives taste you can use vegetable stock cube instead but crumble it with your fingers first) if you have some, on each endives. Then cover and let the endives soften and cook at small heat about 1/2 hour. (If they run dry you can add half a glass of water, to keep juice in the pan).
3. Let te endives cool down on a plate and poor the juice into a large gratin oven dish. Pre-heat oven about 200 ° C (Celcius) for 10 minutes. At the same time roll up each endive in a slice of ham and place them one next to the other in the gratin dish. When they are setted nicely, pour over the liquid cream around and on top of them. Add pepper and scatter grated Comté cheese on the 6 hamed endives..
4. Put in oven for about 25-30 minutes , if the gratin is not golden enough you can end up with 1 or 2 minutes oven grill option ( but always keep an eye on it all the time, it darkens very quickly).
5. Enjoy with plain white or brown rice..

Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish. The article discussed enzymes & temperatures effecting. "TIELLE" O GRATIN POTATOES What I post today is a typical Calabrian recipe: the so-called "baking dish" of potatoes. In Calabria the potatoes are really good coming from the mountains of Sila. The prerogative of the potatoes to a baking dish, however, is another and that is that the potatoes are novels.