Endives au jambon gratinées

Ingrédients

• 8 endives (medium)
• 8 slices of ham ((rind removed))
• 1 cup grated cheese ( Gruyère or Emmental)
• 1 tbsp honey
• 1 drizzle of oil (or butter (for braising))
• 1/3 cup vegetable broth (or water or chicken stock)
• 2 cups whole milk ((500 ml))
• 3 tbsp butter ((40 g))
• 3 tbsp all-purpose flour ((40 g))
• 1 cup grated cheese ( Gruyère or Emmental)
• 1 pinch ground nutmeg
• Salt & Pepper

Préparation

1. 1

   --- Prepare the endives ---

2. 2

   First, cut off a thin slice of the base of the endives. Heat some oil or butter in a large pan and place the endives side by side. Add a little honey to reduce the bitterness and let caramelize for about 2 minutes on each side. Season with salt and pepper.

3. 3

   Then pour about ⅓ cup (80 ml) of water or vegetable broth over the endives and continue cooking over medium heat for 15–20 minutes until tender (test with the tip of a knife). Afterwards, drain the endives thoroughly in a colander and gently press out any excess liquid.

4. 4

   --- The Bechamel Sauce ---

5. 5

   In a saucepan, melt the butter, then add the flour at once, and cook while stirring for 1 minute (do not let it brown!).

6. 6

   Gradually pour in the milk while stirring vigorously until the sauce thickens. Remove from heat and stir in the grated cheese, salt, pepper, and nutmeg.

7. 7

   --- Layering & Baking ---

8. 8

   Preheat the oven to 400°F (200°C).

9. 9

   Wrap each endive firmly in a slice of ham and place them side by side in a greased baking dish.

10. 10

    Pour the bechamel sauce evenly over the wrapped endives.

11. 11

    Sprinkle with cheese on top.

12. 12

    Bake in the oven for about 20-25 minutes, until the cheese is golden brown.