Endives au jambon | The classic gratin with endive, ham and béchamel

Preheat your oven to 180°C/350°F.

Remove the stems and hearts of the endives then cook them in a pan of simmering water for around twenty minutes. The endives should be cooked but still a little firm.

Prepare a béchamel: melt the butter in a saucepan over medium heat. When it starts to bubble, whisk in the flour; cook for 1 minute while whisking.

Next, whisk in the milk slowly. Cook over medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon. It will have the consistency of gravy.

Let it thicken then remove from the heat and season with salt, pepper and nutmeg.

Pour 1/3 of the béchamel into the bottom of your dish.

Wrap each cooked endive in a slice of ham and place them in the dish.

Cover with the remaining béchamel and sprinkle with grated cheese on top.

Bake for 20 minutes, or until the top is golden brown.

Serve immediately.

Spice Level: