Ham and Chicory Gratin: A Creamy, Comforting Delight

Ham and Chicory Gratin: A Creamy, Comforting Delight

Ham and chicory gratin, a staple of French family cooking, is the perfect comfort food. This deliciously cheesy dish transforms chicory into a delightful meal, appealing even to those who typically shy away from this vegetable. The mild bitterness of the chicory balances beautifully with a creamy béchamel sauce, smoked ham cubes, and a generous layer of melted cheese.

Why You’ll Love This Ham and Chicory Gratin

• A cherished family recipe.
• Ultra-creamy béchamel sauce.
• Generously golden crust.
• Easy to prepare.
• Perfect for winter meals.
• Family-friendly dish.
• A delightful way to enjoy chicory.
• Can be made ahead of time.

Why This Recipe Works So Well

The chicory, lightly braised before baking, becomes tender and loses much of its bitterness. The béchamel coats each piece delicately, creating a creamy texture without being too heavy. The smoked ham adds a savory note that harmonizes with the sweetness of the sauce. Finally, the grated cheese melts to perfection, forming a golden, slightly crispy crust that enhances the entire dish.

Ingredients

For the Gratin

• 8 chicory heads
• 200 g smoked ham cubes
• 150 g grated Emmental or Comté cheese
• 1 small onion, finely chopped
• 20 g butter
• Salt
• Pepper

For the Béchamel

• 50 g butter
• 50 g flour
• 600 ml whole milk
• 100 g grated cheese
• 1 pinch of nutmeg
• Salt
• Pepper

For Topping

• 50 g additional grated cheese
• Freshly ground pepper

Choosing the Right Ingredients

Opt for firm chicory heads with tightly packed, white leaves and only slightly yellow tips. Smoked ham can be substituted with white ham, cooked bacon lardons, or smoked turkey. A blend of Comté and Emmental will add even more character to the gratin.

Equipment Needed

• Large pot or skillet
• Gratin dish
• saucepan for béchamel
• Whisk
• Wooden spoon
• Strainer

Preparation Steps

Preheat the Oven

Preheat your oven to 190 °C (375 °F).

Prep the Chicory

• Remove any damaged outer leaves from the chicory.
• Lightly cut the base and remove the central cone to reduce bitterness.
• Prepare all the ingredients.

Step 1: Cook the Chicory

Melt butter in a large skillet. Add halved chicories and cook over medium heat for 20 to 25 minutes, turning occasionally until tender. Drain them well to remove excess water.

Step 2: Prepare the Béchamel

Melt butter in a saucepan. Add flour and stir for one minute. Gradually pour in warm milk while whisking. Let it thicken for a few minutes, then add grated cheese. Season with salt, pepper, and nutmeg.

Step 3: Assemble the Gratin

Lightly butter the gratin dish. Layer the chicory at the bottom, followed by the smoked ham and chopped onion. Generously cover with béchamel and sprinkle with the remaining grated cheese.

Step 4: Bake

Bake for 20 to 25 minutes. For an even crispier crust, broil for an additional 2 to 3 minutes at the end.

Tips for Success

• Ensure chicory is well-drained to avoid a watery gratin.
• Remove the small cone from each chicory to reduce bitterness.
• For a thicker béchamel, use slightly more flour.
• Quickly sauté the ham cubes to enhance flavor before adding them.
• Choose quality cheeses for a richer flavor.

Common Mistakes to Avoid

• Insufficiently draining the chicory.
• Making a béchamel that is too liquid.
• Over-salting the sauce since the cheese and ham are already salty.
• Baking at too low a temperature.
• Using too much cheese, overpowering the chicory flavor.
• Serving immediately without allowing a few minutes to rest.

Delicious Variations

• Traditional with Ham Slices: Wrap each cooked chicory in a slice of ham before placing them in the dish.
• Smoked Salmon Version: Substitute ham for smoked salmon for a more refined dish.
• Chicken Version: Add diced roast chicken or turkey.
• Vegetarian Option: Omit the ham and include sautéed mushrooms, crushed nuts, and extra cheese.
• Nutty Twist: Sprinkle some toasted walnuts or hazelnuts over the top before baking for added crunch.

Accompanying Suggestions

This gratin pairs wonderfully with:

• Crisp green salad
• Walnut and lamb’s lettuce salad
• Steamed potatoes
• Pilaf rice
• Grilled country bread
• Vegetable soup in winter

Storage Tips

The gratin can be stored in the refrigerator for up to two days in an airtight container. Reheat in the oven at 170 °C (340 °F) for 15 to 20 minutes to maintain its crust. Microwave reheating is possible, but the crust will lose its crispness.

Freezing Instructions

Once completely cooled, the gratin can be frozen in an airtight container for about two months. Thaw overnight in the refrigerator and reheat in the oven.

Make-Ahead Options

Cook the chicory and prepare the béchamel a day in advance. Assemble the gratin a few hours before serving and store it in the refrigerator. Just pop it in the oven before mealtime.

Conclusion

Ham and chicory gratin is a timeless recipe that combines simplicity, generosity, and deliciousness. With its tender chicory, creamy béchamel, and cheesy topping, it elevates everyday ingredients into a warm, communal dish. Whether for a family dinner, a Sunday lunch, or a comforting winter meal, this gratin will always please. Feel free to customize it with different cheeses, herbs, or toppings to create the version that suits you best.