Endives with Ham Gratin and Béchamel Sauce

 Endives with Ham Gratin and Béchamel Sauce

Ingredients (serves 4):

8 endives

8 slices of cooked ham

60 g butter

60 g flour

75 cl milk

100 g grated cheese (Emmental, Comté, or Gruyère)

1 tsp mustard (optional, for the béchamel sauce)

Salt, pepper, nutmeg

Preparation:

1. Cook the endives

Slightly trim the base of the endives and remove the core if necessary (for less bitterness).

Steam or cook in boiling salted water for 20 to 25 minutes, until tender.

Drain thoroughly and gently squeeze to remove excess water.

2. Prepare the béchamel sauce

Melt the butter in a saucepan. Add the flour all at once and whisk for 1 to 2 minutes to create a roux.

Gradually pour in the milk, whisking constantly to avoid lumps.

Let the mixture thicken over medium heat while stirring.

Add salt and pepper, a pinch of nutmeg, and a spoonful of mustard if desired.

3. Assemble the gratin

Wrap each endive in a slice of ham.

Arrange them in a lightly buttered gratin dish, side by side.

Generously cover with béchamel sauce.

Sprinkle with grated cheese.

4. Bake

Preheat the oven to 200°C (fan-assisted).

Bake for 20 to 25 minutes, until the top is golden brown and the sauce is slightly bubbly.

Tips:

For a more indulgent version, add a little grated cheese to the béchamel sauce.

You can also sprinkle with crushed walnuts for a crunchy touch.