|Preparation||Cooking||Start to finish|
|27 min.||30 min.||57 min.|
|1||Prepare 500 g endives (head of chicory) but do not blanch them. Cut in half lengthways.
Pour 4 tablespoons olive oil into a large frying pan on medium heat and when hot add the endives.
|2||Fry until lightly browned on both sides. Do this in batches if necessary.
Preheat the oven to 390°F (200°C).
|3||Arrange a layer of endives in a gratin dish.||3 min.|
|4||Lay the ham on top.||2 min.|
|5||Add any remaining endives.||2 min.|
|6||Pour 250 g cancoillotte over and top with grated cheese (to give a nicely browned top when cooked).
Cook in the oven for about 20 minutes.
For 4 people : 4.54 €
Per person : 1.14 €
|Endives (head of chicory): You can check-out other recipes which use it, like for example: Endives , Gratin of Endives with Mont d'Or, Flamiche, Thin endive tart, Individual creamy endive gratins, ... [All]|
|Cancoillotte: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Eggs Comtoise, Comtoise tart for Seàn, Eggs Arsène, ... [All]|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Mushroom and artichoke omelette, Couscous, Croque-monsieur gourmand, French-style peas, Mushrooms on toast, French style, ... [All]|
|Smoked ham: You can check-out other recipes which use it, like for example: Crème de foie gras, Croque-monsieur gourmand, Melting Epoisses on toast , Fish petals, vegetables julienne, and beurre blanc, Rolls of fish in smoked ham, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)