Endives aux Gratin

Back

Ingredients:
4 whole endives
4 slices ham

Béchamel Sauce
1/4 liter milk
1 Tbs. flour
50 grams gruyère cheese, grated
15 grams butter

Preparation:

Wash endives well and cook them in salted, boiling water for 20 to 30 minutes (until tender). Drain well. Wrap each endive in slice of ham and place in buttered casserole.

Prepare béchamel sauce next. Melt butter and add flour. Cook over medium heat until lightly browned. Add milk stirring constantly. When mixture is hot, add cheese and continue stirring until cheese is melted.

Pour béchamel sauce over endive and sprinkle some grated cheese over endive. Put casserole in oven and heat at 350˚ for 30 to 45 minutes.

History:

This recipe comes from Odile. She recommends cooking the endive in the morning and letting them drain during the day to be sure the moisture has drained.