Chicon gratin🍖🧀(sous vide chicory)

This one is a Belgian (Flemish) classic. Chicory with ham and cheese in the oven.

I made this at home, only the chicory i brought from the restaurant. I love chicory, especially when it’s cooked sous vide. There is no more bitterness even if you don’t remove the bitter part.

So put the chicory in a bag with butter and salt and cook in the roner for 2 hours on 83 degrees. Then cool the bag down with ice.

So far for the chicory.

Then i made a bechamel sauce. This is a sauce made with butter, flower and milk.

Butter and flower mixed together until it starts to sweat, then poor the milk in. And just stir till you have the thickness that you like.

Add salt, pepper and nutmeg depending on your taste.

Some sauce at the bottom. And wrap the ham around the chicory and place it in the sauce.

Finally top off with extra sauce and grated cheese!

Then put it in the oven under the grill for about 15 minutes on 200 degrees. And that’s it!!

I was to excited to start eating so i forgot to make a picture of my dish coming out of the oven but i’m sure you can imagine how it looks!😋

Keep it juicy Steemians!