Finely chop a shallot. Mix it with the minced meat and season with salt, pepper and nutmeg
Cut the stems from the chicory and discard the browned leaves
Use 2-3 leaves to put the minced meat in. Use 1 leaf to lay the minced meat in and close this with the other leaves. Lay this in a baking tray
Put some pieces of butter on the stuffed chicory and season with salt & pepper. Cook these in the oven for 20 min at 180°C
Cut the remaining chicory in two pieces length-wise
Melt some butter in a pan and start frying the halved chicory until browned on all sides. Add a little bit of water and cover the pan with a lid to cook them completely. Season with salt & pepper
Melt butter in a large pot to make the béchamel sauce. Add a tablespoon of flour a whisk this until the butter and flour are combined
Take the pot from the heat and gradually add room temperature milk. Whisk, put it back on the heat and stir until the sauce thickens. Add salt, pepper, grated nutmeg and gruyere cheese to taste
Cover the stuffed chicory with the bechamel sauce and cook this in the oven for 20 more minutes
Boil the potatoes in salted water. Once cooked, drain them and make mashed potatoes by adding salt, pepper, butter and milk. Add chopped parsley for some extra taste
