Chicory stoemp with ham and raclette cheese

Name: Chicory stoemp with ham and raclette cheese
Prep time: 90 min
Total time: 90 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 1 kg Potatoes; 6 heads Chicory; 200 g Cooked ham; 200 g Raclette cheese; 60 g Butter; 120 ml Milk; 1 pinch Nutmeg

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Ham and melting raclette make chicory stoemp feel extra indulgent, while the slight bitterness of the chicory keeps everything balanced.

Serves: 4 people

Preparation time: 90 min

Ingredients

Potatoes – 1 kg
Chicory – 6 heads
Cooked ham – 200 g
Raclette cheese – 200 g
Butter – 60 g
Milk – 120 ml
Nutmeg – 1 pinch

Method

1. Cook the potatoes until tender and braise the chicory until soft and lightly caramelised. 2. Mash the potatoes with butter, milk and nutmeg and fold in the chicory and strips of ham. 3. Transfer the stoemp to an ovenproof dish or leave it in the pan and tuck slices of raclette into the hot mash. 4. Let the cheese melt gently under a lid or briefly under the grill and serve while it is still stringy and soft.