Endives gratin with ham
Inspired by: Endives au jambon a >
and Endives Au Jambon
Comment: You need a good endive/ham ratio, so either use store-bought slices of ham and use 2 for each endive or go to the butcher and buy proper slices of ham, thick enough, to wrap whole endive. Make sure you have a large enough baking dish. A 28 cm skillet goes for 6-7 endives, maybe 8 small.
For 5 people
10 endives (more if they are small)
2 slices of ham per endive or 1 if thick enough
2 or 4 garlic cloves (2 per pan)
1.5 dl (deciliter) of liquid per pan (light chicken or vegetable broth for example)
60 g flour
60 g of butter + a little to butter the dish
0.9 l milk
150 g of grated good Gruyère
S + P + nutmeg
Prepare the endives (remove the damaged leaves, cut the bottom of the trunk, notch it crosswise and rinse them).
Brown the endives in a little oil or butter for 3 to 4 minutes on each side.
Cut the garlic cloves into thin strips and add them to the pan. Season the endives with salt and pepper.
Add 1.5 dl of liquid per pan. Cover, lower the heat and cook for 25 minutes, turning them once halfway through cooking. Check that it is cooked through with the tip of a knife. Remove the endives from the pan, reserve the residual liquid.
Prepare the bechamel (S + P + nutmeg). Include the endive cooking liquid in the bechamel sauce. Off the heat, add half of the Gruyère cheese and mix.
Preheat the oven to 210C. Butter a gratin dish. Wrap the endives in a slice of ham (or 2 thinner slices). Place them side by side in the gratin dish. Cover with the bechamel, sprinkle with the remaining Gruyère.
In the middle of the oven for 20 to 30 minutes while it browns. Let stand 5 minutes before serving.