Endive and Ham Gratin

Name: Endive and Ham Gratin
Total time: 40 min
Cuisine: French
Ingredients: white wine; salt; Belgian endive; butter; flour; 2 slices deli meat ham; milk; white pepper; nutmeg; Gruyère cheese; chives

40m

Serves 1

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Endive and Ham Gratin

facebook.com

40m

Serves 1

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.

Endive and Ham Gratin

40m

Serves 1

facebook.com

Endive and Ham Gratin

facebook.com

40m

Serves 1

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.