Chicory dish with cheese and mustard

Bring water with salt to the boil. Cut the stalks of chicory and cut the hard core away. Boil the chicory in about 5 minutes until al dente. Drain and drain.

Dry the sandwiches in the toaster or oven without discoloring.

Heat the butter and stir in the flour until it is released from the bottom of the pan. While stirring, pour the warm milk and bring the sauce to medium heat.

Stir 2/3 of the cheese through the sauce and let it melt while stirring. Season the sauce with the mustard and thyme and, if necessary, salt and pepper.

Preheat the oven to 200 ° C. Spread the potato slices on a greased baking sheet and sprinkle with salt and pepper.

Place the chicory in a low oven dish and pour the cheese sauce evenly over it.

Crumble the sandwiches and mix with the remaining grated cheese. Spread this crumb mixture over the sauce.

Fry the potato slices high in the oven and set the chicory dish one level lower. Fry everything in about 20 minutes brown and done.

Tasty with fried fish or crispy bacon patties.