Chicory and Parma Ham Gratin

• olive oil (for greasing)
• 6 heads chicory lettuce (whole heads)
• 75 g gruyere cheese
• 75 g parma ham
• 1 tablespoon butter
• 1 tablespoon flour
• 150 ml milk
• 150 ml double cream
• salt and pepper

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

olive oil, chicory lettuce, gruyere cheese, parma ham, butter, flour, milk, cream, salt

Taken from www.food.com/recipe/chicory-and-parma-ham-gratin-259969 (may not work)