Directions
- 1Add white wine to boiling water.
- 2Add salt to the boiling water.
- 3Add the endive to the boiling water and cook for about 10 minutes.
- 4Melt butter in a separate pot to make the béchamel sauce.
- 5Add flour to the melted butter.
- 6Cook the flour and butter mixture for 2 to 3 minutes.
- 7Once cooked, drain the endive.
- 8Use some of the liquid from cooking the endive to make the béchamel sauce.
- 9Add the liquid and milk a little at a time to the béchamel base.
- 10Once all liquid is incorporated, add salt to the béchamel sauce.
- 11Add white pepper to the béchamel sauce.
- 12Add nutmeg to the béchamel sauce.
- 13Ring out the cooked endives.
- 14Wrap each endive in 2 slices of ham and place them into a buttered baking dish.
- 15Coat the endive and ham with the béchamel sauce.
- 16Cover the dish with Gruyère cheese.
- 17Bake in a 350-degree oven for about half an hour.
- 18Remove from the oven once bubbling and golden.
- 19Top with finely chopped chives.
- 20Let it sit for a minute before serving.
Ingredients
- white wine
- salt
- Belgian endive
- butter
- flour
- 2 slices deli meat ham
- milk
- white pepper
- nutmeg
- Gruyère cheese
- chives
Equipment
potwhiskcolandertongsbaking dishoven
Tips
- Let the gratin sit for a minute after baking, as it is piping hot.
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