Ham-wrapped Endives Gratin

Tender endives wrapped in ham and smothered in a smooth béchamel sauce. The emmental crust is golden and crispy, perfectly balancing the slight bitterness of the vegetable.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 635
• Protein: 38 g
• Carbs: 31 g
• Fat: 40 g

Ingredients

• 8 piece Endive ( whole, cored )
• 8 piece Ham ( thinly sliced )
• 70 g Minimum butter sweet ( divided )
• 50 g Wheat flour ( sifted )
• 750 ml Whole milk ( at room temperature )
• 150 g Emmental cheese ( grated )
• 1 tsp White sugar ( for cooking )
• 1 tbsp Lime juice ( fresh )
• 1 pinch Nutmeg ( grated )
• 1 pinch Fleur de sel ( for seasoning )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Cooking the endives

   Remove the bitter core from the endives. Sauté them in a pan with butter, sugar, and lemon juice. Cover and cook on low heat until tender. Drain them thoroughly to prevent excess water in the final dish.

2. Making the béchamel

   Prepare a roux by melting butter and adding flour without browning. Gradually whisk in the milk. Simmer until the sauce coats the back of a spoon. Season with salt, pepper, and grated nutmeg.

3. Assembly and baking

   Wrap each drained endive in a slice of ham and place them in a baking dish. Pour the béchamel over them and sprinkle with grated emmental. Bake at 200°C until the top is golden and bubbling.

Chef's tips

• Squeeze the endives firmly after cooking to remove all water; this is the secret to a sauce that stays creamy.
• If the sauce is too thick, loosen it with a bit of the endive cooking liquid to enhance the flavor.

Storage

Store in the fridge for up to 48 hours. Reheat in a low oven (150°C) to avoid drying out the ham.