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Ingredients (4 servings)
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600 g Chicorée
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800 g Bio-Erdäpfel
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200 g Beinschinken
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150 g Pizzakäse
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200 ml Schlagobers
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30 g Teebutter
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Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees top and bottom heat. Peel and halve the potatoes and boil them in salted water for about 20 minutes until soft.
- Wash and halve the chicory, cut out the bitter core in a wedge shape, and blanch the halves in boiling salted water for 5 minutes.
- Wrap each drained chicory half in ham and place them in a greased baking dish.
- Whisk the cream with salt, pepper, and a pinch of nutmeg, pour it over the chicory, and sprinkle generously with cheese.
- Bake in the hot oven for about 15 to 20 minutes until golden brown, meanwhile drain the cooked potatoes, toss in butter, and serve together.
