Chicory with ham, cheese and mustard puree

Name: chicory with ham, cheese and mustard puree
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg floury potatoes crumbly; 6 sprout chicory; 2 el coarse Zaanse mustard; 25 g unsalted butter or margarine; 200 ml semi skimmed milk; 12 paste slightly ripened cheese; 12 paste ham

Chicory from the oven with potatoes, ham, cheese and mustard puree.

Ingredients

Kitchen Stuff

1 puree tamper
1 baking dish (22 x 28 cm)

Directions

Preheat the oven to 200 ° C.
Peel the potatoes and cut into equal pieces. Boil them in water with salt in 20 minutes until done.
Cut the underside of the chicory, cut them in half lengthwise, remove the hard core and possibly the discolored outer leaves.
Cook them 3 minutes in a large pan in water with salt. Drain and drain.
Drain the potatoes and mix with the mustard, butter and milk to a coarse puree.
Add pepper and salt. Divide the puree over an oven dish.
Place the slices of cheese side by side on the cutting board, put the ham on them and wrap the chicory in it.
Place the rolls side by side on the puree. Fry the mash in the middle of the oven for about 25 minutes until golden brown and done.
Bon appétit! .