Monday: Chicory-ham gratin

We had a load of chicory in the fridge and a gratin seemed like a good idea...

Start by halving the chicory and cooking it cut-side down in some olive oil for a few minutes. Add chopped onion and garlic and let cook until the alliums are caramelized and the chicory is about soft. Meanwhile make a bechamel sauce flavored with fresh thyme and a bit of cayenne. Transfer the chicory and alliums to a baking dish, add some diced ham, pour over the bechamel, top with grated gruyere and a light sprinkling of breadcrumbs, and bake for about 20 minutes, until the top is brown and bubbly.

... it didn't just seem like a good idea; it was fantastic.