A Belgium classic!
4 witloof (English: witloof chicory or Brussels witloof)
4 slices of ham (beenham = highest quality cooked ham)
200 ml milk
2 cloves garlic
2 tablespoons flower
100 gr butter
150 gr grated gruyère
1 tablespoon sugar
salt and pepper
Clean the witloof chicory, remove bottom and bitter part near the bottom. Cut the garlic in small pieces. Melt 50 gram butter, add the witloof chicory, sugar and a little water. Simmer for 5 minutes, add the garlic and simmer for another 10 minutes. Remove the witloof chicory and keep the butter mixture, you will need this for the béchamel sauce.
Making the béchamel sauce
Melt 50 gram butter on a high fire. Remove pan from fire and add 2 tablespoons of flower. Add 200 ml milk, mix well and add the butter garlic-mixture. Season with nutmeg, salt and pepper and half the grated gruyère cheese.
Bake in oven
Roll each witloof chicory in beenham and lay them in a buttered oven dish. Pour over the béchamel sauce and bake in the oven for 20 minutes. Add the remaining gruyère cheese and bake for another 10 minutes.
It doesn't look good in this particular photo but it's very tasty!