* '''For the chicory'''
* Butter
* Garlic to taste
* 8 chicories
* 4 slices of Ham
* Breadcrumbs
* '''For the Béchamel sauce'''
* 25g Butter
* 30g Flour
* 500ml warm Milk
* Seasoning
* Nutmeg to taste
* A pinch of Paprika
* 1 tablespoon single Cream
* Grated Cheese, to taste - choose a hard cheese such as Cheddar or Comté

===Method===
* Melt the Butter in a large Frying pan
* Sauté the Garlic then add the Chicory
* Stew for about 20 minutes
* Remove the Chicory from the pan
* Wrap the Ham around the Chicory and place in a gratin dish
* Whilst the Chicory is cooking, make the Sauce
* Melt the Butter in a Saucepan
* Add the Flour, mix vigorously and leave to cook for about 4 minutes.
* Add the Milk a little at a time and stir until it boils so that it does not form lumps
* Add the Cream, Nutmeg, Paprika, then season with Salt and Pepper.
* Pour the Sauce over the Chicory, and top with Grated Cheese, Breadcrumbs and a knob of Butter.
* Bake in the Oven for 20 minutes at 220° C (425° F - gas 7), [fan oven 200° C]
* '''[http://cuisine.journaldesfemmes.com/recette/342216-chicons-au-gratin Le Journal des Femmes]'''
#chicory #butter #sauce #ham #grated #paprika #nutmeg #flour #cheese #garlic #breadcrumbs

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