Endive and Ham Gratin

Ingredients

• 6 endives 6 endives
• 6 slices of ham 6 slices of ham
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• 50g (1/4 cup) all-purpose flour 50g (1/4 cup) all-purpose flour
• 500ml (2 cups) milk 500ml (2 cups) milk
• 100g (1 cup) grated Gruyère cheese 100g (1 cup) grated Gruyère cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 18g (8g sugars)
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Trim the base of the endives and remove any wilted outer leaves. Cut a small "V" shape at the base to remove the bitter core.
3. 3.
   In a large pot, bring salted water to a boil. Add the endives and cook for 10 minutes until they are tender. Drain and set aside.
4. 4.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 2 minutes, stirring constantly.
5. 5.
   Gradually whisk in the milk, ensuring there are no lumps. Cook the sauce for about 5 minutes until it thickens.
6. 6.
   Season the sauce with salt and pepper to taste.
7. 7.
   Wrap each endive with a slice of ham and place them in a baking dish.
8. 8.
   Pour the béchamel sauce over the endives, making sure they are fully covered.
9. 9.
   Sprinkle the grated Gruyère cheese evenly over the top.
10. 10.
    Bake in the preheated oven for 25-30 minutes until the cheese is golden and bubbly.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Endives — Make sure to remove the bitter core by cutting a small "V" shape at the base. This will help reduce the bitterness and enhance the sweetness of the endives.
• Gruyère cheese — Opt for a high-quality Gruyère cheese for the best flavor and melting properties. If unavailable, you can substitute it with Emmental or Swiss cheese.

Tips & Tricks

• To enhance the flavors, you can add a pinch of nutmeg or a splash of white wine to the béchamel sauce.
• For a crispy topping, broil the gratin for the last 2-3 minutes until the cheese is golden and bubbly.
• Serve the Endive and Ham Gratin with a side of crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and reheated in the oven for a quick and satisfying meal.
• If you prefer a lighter version, you can use low-fat milk and reduce the amount of cheese in the recipe.

Serving advice

Serve the Endive and Ham Gratin hot, straight from the oven. Garnish with fresh parsley or chives for a pop of color. This dish pairs well with a simple green salad dressed with a light vinaigrette.

Presentation advice

Present the Endive and Ham Gratin in individual baking dishes or a large gratin dish. The golden crust of melted cheese on top should be visible, enticing your guests with its delicious aroma. Serve with a side of crusty bread and a sprinkle of fresh herbs for an elegant presentation.