Ham, Cheese and Chicory Rolls Over Mustard Mashed Potatoes

Preheat oven to 400°F.

Boil the cubed potatoes in salted water until fork tender. Drain and transfer to a separate bowl. (Refill the pot with salted water and bring it to a boil for the chicory.)

Heat the milk, butter and mustard until steaming. Pour this onto the hot potatoes and mash. Season with salt and pepper. Spoon the mashed potatoes into a buttered baking dish and smooth out. (My dish was 10.5 x 7” inch and I kept 1 cup of the mashed potatoes for leftovers.)

Chop the ends off the chicory rolls and cut them in half lengthwise. Carefully drop them into the boiling water and cook 5 minutes. Remove each half from the boiling water with a slotted spoon and place on a cutting board to cool a bit before handling.

Lay one slice of cheese on the cutting board and put a piece of ham on top of it. Take a chicory half and carefully squeeze the excess water out. Lay it on top of the ham. Roll it up inside of the ham and place seam side down on the mashed potatoes. Repeat this with the remaining 7 chicory halves.

Bake 25 minutes, or until the cheese is golden brown.