Chicory dish with ham and cheese sauce

Halve the shrubs of chicory in the length. Heat the butter in a frying pan with non-stick coating and place the shrubs in it. Fry the chicory in 8-10 min. Al dente, turn the shrubs regularly. Put the bushes on a plate.

Fry the mince in the shortening on low heat, stirring loose. Cut the gammon into strips. Put the pesto and the ham through and cook for another 2-3 minutes. Season with salt and pepper. Melt the rest of the butter in a thick-bottomed pan.

Stir in the flour and let it simmer for a moment. Pour half of the milk and heat it gently while stirring. Add the rest of the milk with stirring drizzle for a dash, keep stirring until a smooth sauce is formed.

Stir in two-thirds of the cheese and let it melt. Season the cheese sauce with salt and salt. Divide the potato slices over the bottom of the oven dish. Lay the shrubs of chicory with the cut top up.

Put the minced meat mixture on the pieces of chicory and pour the cheese sauce over it. Cut the mozzarella into slices. Place the slices of mozzarella in the cheese sauce and sprinkle the rest of the grated cheese over it. Put the dish covered in the refrigerator until use.

Preheat the oven to 200 ° C. Put the chicory dish in the oven in 30-40 minutes until golden brown and hot through.