-
Preheat the oven to 200
degrees in a conventionally heated oven.
-
Peel the potatoes, cut them
into small cubes and boil them in plenty of water and a
pinch of salt until tender.
-
When the potatoes are almost
ready, put a pan with plenty of water on the stove and
bring it to a boil. Slice the chicory in half and remove
the bitter, hard core. Cook the chicory in the pan until
al dente.
-
Drain the potatoes and mash
them. Season the potatoes with pepper, salt, nutmeg and 3
tablespoons of crème fraîche or milk and stir until you have a
nice, smooth puree.
-
Also drain the chicory and
using a cutting board, take a slice of ham, put some
chicory in it and roll it up into a nice roll. Repeat with
the remaining chicory.
-
Take a large baking dish and
spread the mashed potatoes over the bottom.
-
Place the chicory rolls on the
mash, and sprinkle the grated cheese on top.
-
Cover the baking dish with
aluminium foil and place in the oven for 20 minutes.
-
During the last 5 minutes,
remove the aluminium foil from the dish to gratin the top.
Serve straight away.
DAILY
DINNERS 
