Chicory With Gruyere and Ham: A Winter’s Embrace

The first time I tasted chicory, or witlof as we sometimes call it, I was a young apprentice, unsure of my place in the kitchen. Its slight bitterness was unexpected, almost a challenge. But then, the chef, a gruff but kind woman named Madame Dubois, served it baked with ham and bubbling Gruyère. That rich, nutty cheese, the salty ham, and the mellowed chicory created a symphony of flavors that instantly transformed the humble vegetable. It was a revelation – a reminder that even the most unassuming ingredients can become something extraordinary with the right touch. Now, years later, this dish remains a comforting touchstone, bringing warmth and a sense of home to even the coldest winter evenings.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 8 heads chicory lettuce (also known as Witlof)
• 1 1/2 tablespoons butter
• 2 tablespoons lemon juice
• 1 cup water
• 16 slices cooked ham (or more to taste)
• Salt
• Cheese sauce
  • 1/2 cup flour
  • 2 tablespoons butter
  • 2 cups milk
  • 1 cup cream
  • Salt & pepper
  • 1/2 teaspoon ground nutmeg
  • 2 cups Gruyere cheese (grated)
  • 1 cup Sbrinz cheese (grated) (optional)

Equipment Needed

• Large pot
• Cutting board
• Tongs
• Ovenproof dish
• Saucepan
• Whisk

Instructions

1. Begin by preparing the chicory. Clean the chicory heads, removing any outer leaves that are wilted or damaged. Cut off about 1 cm from the thick end of each head.

2. In a large pot, combine the water, lemon juice, butter, and salt. Bring the mixture to a boil.

3. Add the chicory to the boiling water. Reduce the heat and simmer for approximately 20-30 minutes, or until the chicory is tender. The cooking time will vary depending on the size of the chicory heads. Test for doneness by piercing a head with a fork; it should yield easily.

4. Once the chicory is cooked, drain it thoroughly. This step is crucial, as any excess water will dilute the cheese sauce later. Gently press the chicory to release any remaining moisture.

5. Now, prepare the ham and chicory rolls. Take 2 slices of ham and arrange them slightly overlapping on a cutting board.

6. Using tongs, carefully place a cooked chicory head in the center of the overlapping ham slices. Sprinkle a small amount of the grated Gruyere cheese over the chicory.

7. Roll the ham around the chicory, encasing it completely. If you prefer a richer filling, use 3 slices of ham per chicory head.

8. Place the ham-rolled chicory in an ovenproof dish, arranging them snugly to prevent them from unraveling.

9. Next, prepare the cheese sauce. In a saucepan, melt the butter over medium heat. Remove the saucepan from the heat and add the flour.

10. Using a whisk, blend the flour into the melted butter until a smooth paste forms. This mixture is called a roux, and it serves as the base for the sauce.

11. Gradually whisk in the cream, followed by the milk, until the mixture is smooth and free of lumps. Add the nutmeg, salt, and pepper.

12. Return the saucepan to the heat and cook the sauce, whisking constantly, until it thickens. The sauce should coat the back of a spoon. Don’t worry if it seems too thick at first, as the chicory will release some moisture during baking, which will thin the sauce slightly.

13. Remove the saucepan from the heat and stir in the remaining grated Gruyere cheese (and the optional Sbrinz cheese, if using). Mix until the cheese is melted and the sauce is smooth and creamy.

14. Pour the cheese sauce evenly over the ham-rolled chicory in the ovenproof dish.

15. Place the dish in a preheated oven at 220°C (425°F) and bake for 10-20 minutes, or until the sauce is bubbly and golden brown.

16. Serve the Chicory With Gruyere and Ham hot, straight from the oven.

17. For a complete meal, serve with your favorite type of pasta that pairs well with creamy sauces.

Expert Tips & Tricks

• To minimize bitterness, soak the chicory heads in cold water for about 30 minutes before cooking.
• If you find that the cheese sauce is too thick, add a splash more milk to thin it out.
• For a richer flavor, use a combination of Gruyère and another strong cheese, such as Comté or Emmental.
• To prevent the ham from drying out during baking, brush it with a little melted butter before rolling it around the chicory.
• If you want to prepare this dish ahead of time, assemble the ham-rolled chicory and pour the cheese sauce over them. Cover the dish and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the cooking time.

Serving & Storage Suggestions

Serve the Chicory With Gruyere and Ham immediately after baking, while it is hot and bubbly. Garnish with a sprinkle of freshly chopped parsley or chives for a touch of freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 175°C (350°F) for about 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the texture may not be as good.

Freezing is not recommended, as the cheese sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	40g	62%
Saturated Fat	25g	125%
Cholesterol	150mg	50%
Sodium	400mg	17%
Total Carbohydrate	25g	9%
Dietary Fiber	2g	7%
Sugars	3g	–
Protein	30g	60%

Variations & Substitutions

• Vegetarian: Omit the ham and replace it with sautéed mushrooms or roasted vegetables.
• Gluten-Free: This dish is naturally gluten-free, except for the roux in the cheese sauce. Use a gluten-free flour blend to make the roux.
• Dairy-Free: Replace the milk and cream with plant-based alternatives such as almond milk or oat milk. Use a dairy-free grated cheese substitute.
• Spicy: Add a pinch of red pepper flakes to the cheese sauce for a subtle kick.
• Herby: Incorporate fresh herbs such as thyme or rosemary into the cheese sauce for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use different types of cheese?
A: Absolutely! While Gruyère is traditional and adds a wonderful nutty flavor, you can experiment with other cheeses like Comté, Emmental, or even a sharp Cheddar.

Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble the dish up to 24 hours in advance. Cover it tightly and store it in the refrigerator. Add a few extra minutes to the baking time when you’re ready to cook it.

Q: What if my cheese sauce is too thick?
A: Simply whisk in a little more milk or cream, a tablespoon at a time, until you reach the desired consistency.

Q: Can I freeze the leftovers?
A: While you can freeze leftovers, the texture of the cheese sauce might change slightly upon thawing. It’s best to enjoy this dish fresh for the best results.

Q: Can I grill the chicory instead of boiling it?
A: Grilling is a great alternative! It adds a smoky flavor to the chicory. Just be sure to grill it until tender before wrapping it in ham and baking.

Final Thoughts

This Chicory With Gruyere and Ham is more than just a recipe; it’s an experience. It’s the warmth of the oven on a cold day, the comforting aroma of cheese and ham filling the kitchen, and the satisfaction of sharing a delicious meal with loved ones. Don’t be intimidated by the slight bitterness of the chicory – it’s what makes this dish so unique and memorable. I encourage you to try this recipe and make it your own, adding your personal touch and creating new memories around the table. And if you do, please share your feedback – I’d love to hear about your culinary adventure! Perhaps you could enjoy it with a crisp, dry white wine to complete the experience.