Endives au Jambon - Belgian Endive au Gratin Recipe

Cook Endives:

1. Rinse your endives and cut off the ends. Cut your Endives into halves.
2. Keep a pot with boiling salt water ready (important to add salt!). Wait for it to boil and then place in endive halves.
3. Cook your endives until they are soft for about 20–25 minutes.

Prepare Béchamel Sauce:

1. In the meanwhile prepare the béchamel sauce in a saucepan. Add the butter to the pan and melt completely.
2. Keep on the lowest heat setting and add the flour while whisking in quickly. Control your heat carefully.
3. Once the flour is completely mixed into the butter, quickly pour in the milk batch-wise while whisking continuously to mix in all ingredients over the heat. Pour in all the milk and mix until you have a semi-thick sauce ready.
4. Take the sauce from the heat and season with black pepper, salt, and some nutmeg. Keep aside.

Assemble Endives au Jambon:

1. Preheat your oven to 350° Fahrenheit/ 180° Celsius.
2. To assemble the endive rolls, place a ham slice on your working space and a cooked endive half over the ham and roll it in. Do that with the remaining ham slices and endive halves.
3. Place the rolled in endives into a casserole baking dish next to each other so that they all fit in.
4. Pour the béchamel sauce over the ham and endives and spread equally all over.
5. Sprinkle grated cheese over the sauce.
6. Bake at 350° Fahrenheit/ 180° Celsius for about 10 minutes or until it is golden or cooked on top.
7. Serve hot as a stand-alone meal.