Endibias al horno con jamón y queso

Ingredientes

• 4 heads of Belgian endive
• 4 slices of cooked ham
• 30 g butter
• 30 g flour
• 400 ml whole milk
• 150 g grated Gouda cheese (mature)
• 2 tbsp grated Parmesan (optional)
• 1 tsp wholegrain mustard
• Salt and pepper to taste
• A pinch of nutmeg

Preparación

1. 1

   Preheat the oven to 200°C (conventional heat).Bring a large pot of water to a boil with a pinch of salt. Add the endive heads and cook them for 8 to 10 minutes until just tender but still firm. Drain them well and pat them dry with kitchen paper. This is important so the dish doesn't become watery.Melt the butter in a small saucepan over medium heat. Add the flour and whisk until a smooth roux forms. Then gradually add the milk while continuing to whisk. Let the sauce thicken over low heat for 5 minutes. Season with pepper, salt, nutmeg and the mustard.Wrap each endive head in a slice of cooked ham. Place the rolls side by side in the baking dish.Pour the béchamel sauce evenly over the endive rolls. Make sure everything is well covered.Grate the Gouda cheese and sprinkle it generously over the sauce. Optionally add some extra grated Parmesan for a deeper flavor.Place the dish in the oven for 20 to 25 minutes until the cheese is golden brown and bubbling. Grill for the last 3 minutes on the grill setting for an extra crispy crust.Remove the dish from the oven and let rest for 2 minutes. Serve immediately with fresh bread or boiled potatoes.