Chicory Casserole

** Note regarding the ingredients:
The envelopes of mashed potatoes I use contain 2 servings and need 250 milliliters of water. If your preferred brand contains more or less servings, adjust the rest of the recipe accordingly!

Boil the chicory for 10 to 15 minutes, drain and cool a bit.

In a large bowl combine the instant mashed potato packet, most of the grated cheese, herbs to taste, the ham and the egg. Stir thoroughly, so that everything is coated with the powdered potatoes. Pour in slightly less water than the mashed potatoes ask for (you want it to end up firm, and the egg, ham and cheese provide moisture as well). Stir until all the water is incorporated and you don’t have dry potato powder anymore.

Put the potato mixture in a casserole dish. Cut the chicory lengthwise. If you have big chicory, quarter it, so the end result isn’t too thick (about 2 fingers thick).
Place the chicory over the mashed potatoes. Push in a little, so that the potato mixture sits all the way around it. (As shown in the picture) Sprinkle the rest of the grated cheese on top.

Place casserole in the oven (350 degrees) for about 30 minutes, until everything is hot, the potatoes have set, and the top has browned to taste. Enjoy!!!