Chicory and Parma Ham Gratin

From a book called Deliciously Different, this would make a lovely side dish, although the description designates it as the main entree, served with new potatoes and a simple side salad. The recipe does not specify how to prepare the chicory, so feel free to leave it whole or perhaps slice in half lengthwise prior to boiling.

• Ready In: 55 mins
• Serves: 4

Ingredients

•  olive oil (for greasing)
• 6  heads chicory lettuce (whole heads)
• 75  g gruyere cheese
• 75  g parma ham

• Sauce

• 1  tablespoon butter
• 1  tablespoon flour
• 150  ml milk
• 150  ml  double cream
•  salt and pepper

Directions

1. Grease a baking dish and set aside.
2. Boil the chicory in salted water for 5 minutes. Drain, cover with cold water and simmer for a further 12-15 minutes until tender, then drain.
3. Preheat the oven to 190C/375°F.
4. Grate the cheese and slice the ham thinly.
5. Melt the butter over low to medium heat in a heavy pan and gradually stir in the flour to form a roux. Stir for 1-2 minutes to allow flour to cook.
6. Add the milk slowly, stirring until the sauce thickens.
7. Season to taste and simmer for 5 minutes over low heat.
8. Add the cream and simmer for a further 3-4 minutes.
9. Add half the cheese to the sauce, stir to incorporate the cheese, then season to taste.
10. Drizzle about 3-4 tablespoons of the cheese sauce over the bottom of the baking dish.
11. Arrange the chicory in the dish then cover with the slices of ham.
12. Spoon over the remaining sauce and sprinkle the cheese over top.
13. Bake 20-25 minutes until golden brown and bubbly.