Whenever I can’t find the time for fancy cooking, I resort to certain foolproof recipes like this casserole with chicory (Belgian endive or witloof). It is quickly prepared and takes about 15-20 min. in the oven.
for 2 portions:
- three heads of chicory, quartered with the hard stalk removed
- 1 cup / 250 g sweet corn
- 200 g bacon (gammon), thin slices
- 200 g Béchamel sauce
- 125 g grated cheese
- bread crumbs as topping
Slice the chicory and cut out the hard stalks. Put into a saucepan with some water, milk and a teaspoon of salt. Cook for about 10 minutes or until the leaves are soft or al dente.
Place the cooked chicory into a flat casserole dish, spoon the corn on top. Distribute the slices of bacon on the corn. Drizzle the Béchamel sauce over the bacon and veggies. Finally scatter the grated cheese and the bread crumbs over the sauce.
Bake in a hot oven at 180 – 200° for approximately 15-20 minutes or until the cheese and bread crumb topping is a crusty brown. Enjoy with crusty bread and wine, red or rosé. Enjoy!