Chicory and Cheese Bake

Chicory and Cheese Bake

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Servings: 4
Calories: 570


  • 1 lb chicory
  • 10 oz lean cooked ham
  • 1 tablespoon oil
  • salt and freshly milled white pepper
  • 2 1/2 oz butter
  • 2 tablespoons flour
  • 8 floz milk
  • 1/4 pint dry white wine
  • 4 oz soft cheese
  • 2 egg yolks beaten
  • 2 tablespoons breadcrumbs
  • 1 tablespoon chopped parsley


  • Wash and dry the chicory and cut off the stalks. Cut the chicory into strips about 1 cm (1/2 in) wide and the ham into 5-mm/J-in wide strips.
  • Heat the oil in a frying pan, add and fry the chicory and ham, season with salt and pepper and keep to one side.
  • Melt 50 g (2 oz) of the butter in a saucepan, add and cook the flour until golden. Stir in the milk a little at a time and simmer for 5 minutes, stirring continuously. Stir in the wine. Add the cheese in small pieces and stir until melted. Remove the sauce from the heat and stir in the beaten egg yolks.
  • Grease an ovenproof dish with butter and fill with the ham and chicory mixture. Cover with the cheese sauce, sprinkle with the breadcrumbs and parsley and dot with the butter.
  • Bake in a moderately hot oven (200°C, 400°F, gas 6) for 25 minutes.
Calories: 570 kcal
Carbohydrates: 15 g
Protein: 23 g
Fat: 44g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 217 mg
Sodium: 1152 mg
Potassium: 730 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 3591 IU
Vitamin C: 9 mg
Calcium: 188 mg
Iron: 2 mg
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