Endive and Ham Gratin

40 mins
Serves 1
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Directions

  1. 1Add white wine to boiling water.
  2. 2Add white wine to boiling water.
  3. 3Add white wine to boiling water.
  4. 4Add salt to the boiling water.
  5. 5Add salt to the boiling water.
  6. 6Add salt to the boiling water.
  7. 7Add the endive to the boiling water and cook for about 10 minutes.
  8. 8Add the endive to the boiling water and cook for about 10 minutes.
  9. 9Add the endive to the boiling water and cook for about 10 minutes.
  10. 10Melt butter in a separate pot to make the béchamel sauce.
  11. 11Melt butter in a separate pot to make the béchamel sauce.
  12. 12Melt butter in a separate pot to make the béchamel sauce.
  13. 13Add flour to the melted butter.
  14. 14Add flour to the melted butter.
  15. 15Add flour to the melted butter.
  16. 16Cook the flour and butter mixture for 2 to 3 minutes.
  17. 17Cook the flour and butter mixture for 2 to 3 minutes.
  18. 18Cook the flour and butter mixture for 2 to 3 minutes.
  19. 19Once cooked, drain the endive.
  20. 20Once cooked, drain the endive.
  21. 21Once cooked, drain the endive.
  22. 22Use some of the liquid from cooking the endive to make the béchamel sauce.
  23. 23Use some of the liquid from cooking the endive to make the béchamel sauce.
  24. 24Use some of the liquid from cooking the endive to make the béchamel sauce.
  25. 25Add the liquid and milk a little at a time to the béchamel base.
  26. 26Add the liquid and milk a little at a time to the béchamel base.
  27. 27Add the liquid and milk a little at a time to the béchamel base.
  28. 28Once all liquid is incorporated, add salt to the béchamel sauce.
  29. 29Once all liquid is incorporated, add salt to the béchamel sauce.
  30. 30Once all liquid is incorporated, add salt to the béchamel sauce.
  31. 31Add white pepper to the béchamel sauce.
  32. 32Add white pepper to the béchamel sauce.
  33. 33Add white pepper to the béchamel sauce.
  34. 34Add nutmeg to the béchamel sauce.
  35. 35Add nutmeg to the béchamel sauce.
  36. 36Add nutmeg to the béchamel sauce.
  37. 37Ring out the cooked endives.
  38. 38Ring out the cooked endives.
  39. 39Ring out the cooked endives.
  40. 40Wrap each endive in 2 slices of ham and place them into a buttered baking dish.
  41. 41Wrap each endive in 2 slices of ham and place them into a buttered baking dish.
  42. 42Wrap each endive in 2 slices of ham and place them into a buttered baking dish.
  43. 43Coat the endive and ham with the béchamel sauce.
  44. 44Coat the endive and ham with the béchamel sauce.
  45. 45Coat the endive and ham with the béchamel sauce.
  46. 46Cover the dish with Gruyère cheese.
  47. 47Cover the dish with Gruyère cheese.
  48. 48Cover the dish with Gruyère cheese.
  49. 49Bake in a 350-degree oven for about half an hour.
  50. 50Bake in a 350-degree oven for about half an hour.
  51. 51Bake in a 350-degree oven for about half an hour.
  52. 52Remove from the oven once bubbling and golden.
  53. 53Remove from the oven once bubbling and golden.
  54. 54Remove from the oven once bubbling and golden.
  55. 55Top with finely chopped chives.
  56. 56Top with finely chopped chives.
  57. 57Top with finely chopped chives.
  58. 58Let it sit for a minute before serving.
  59. 59Let it sit for a minute before serving.
  60. 60Let it sit for a minute before serving.

Ingredients

  • white wine
  • white wine
  • white wine
  • salt
  • salt
  • salt
  • Belgian endive
  • Belgian endive
  • Belgian endive
  • butter
  • butter
  • butter
  • flour
  • flour
  • flour
  • 2 slices deli meat ham
  • 2 slices deli meat ham
  • 2 slices deli meat ham
  • milk
  • milk
  • milk
  • white pepper
  • white pepper
  • white pepper
  • nutmeg
  • nutmeg
  • nutmeg
  • Gruyère cheese
  • Gruyère cheese
  • Gruyère cheese
  • chives
  • chives
  • chives

Equipment

potwhiskcolandertongsbaking dishoven

Tips

  • Let the gratin sit for a minute after baking, as it is piping hot.