Chicorée-Potato Gratin with Ham

Ingredients

• 600 g waxy potatoes
• Salt
• butter (for greasing the dish)
• 4 chicory heads
• 100 g smoked ham
• 1 tbsp Olive Oil
• 7 eggs
• 80 ml heavy cream
• 2 tbsp freshly grated cheese (e.g., Gouda)
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 tbsp chopped fresh parsley

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for about 20 minutes.

2. 2.

   Preheat the oven to 200°C fan. Grease a baking dish with butter.

3. 3.

   Wash, trim, and halve the chicory lengthwise. Blanch in salted water for 1-2 minutes, then shock in cold water and drain well. Slice the ham into thin strips and crisp them in a pan with olive oil; drain on kitchen paper.

4. 4.

   Drain the potatoes, peel, let cool, and slice. Beat the eggs with cheese and cream, seasoning with salt, pepper, and nutmeg. Fold in parsley.

5. 5.

   Layer the potatoes, chicory, and ham in the greased dish, pour the egg mixture over them, and bake in the preheated oven for about 20 minutes. Remove and serve immediately.