Creamy mashed potatoes with chives topped with chicory rolls with ham and cheese au gratin from the oven
Bring a pan of water to the boil and cook the potatoes for about 15 minutes. Drain and mash them fine. Add the crème frache, butter, pepper, salt and a dash of milk and puree to a puree. Finely chop the chives and toss through the mashed potatoes. Divide the puree over an oven dish.
Preheat the oven to 200 degrees. Halve the chicory and cut out the hard bitter core if necessary. Boil the chicory for 3 minutes. Drain and drain well. Wrap each endive half in a slice of ham. Place the ham on the puree. Sprinkle the casserole generously with cheese. Place the baking dish in the oven for about 25 minutes. If necessary, use the grill for a nice crispy cheese crust during the last few minutes.
Source: Leukerecepten by leukerecepten-nl.
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