Preparation time: 10 min. Total time: 40 min.
Ingredients (for 4 people) :
- 6 endives
- 4 slices superior white ham
- 20 cl béchamel sauce
- 50 g grated Gruyère cheese
Preparation:
Clean the endives without washing them, removing any wilted leaves. Cut off the base and, using a small knife, slice the endive in half lengthwise, removing the core. Dry carefully. Steam for approx. 15 min, until tender. Drain well. For this recipe, it's best to cook the endives the day before and leave them to drain overnight. Otherwise, drain them carefully on a clean cloth, pressing them between your hands.
Prepare a thick béchamel sauce with the endives' juices, lightly flavored with nutmeg.
Preheat your oven to 200°C (th. 6-7).
Divide the cooked endives into four parts. Roll them in the ham slices and arrange them side by side in a gratin dish. Coat with béchamel sauce. Sprinkle with grated cheese and/or breadcrumbs. Place in the oven. Finish with a few minutes under the broiler, until the top is golden brown.
Serve piping hot in the baking dish.
Tips :
You can replace the endives with leeks. For a complete dish, add a few steamed potatoes to the side of the rolls. You can replace the white ham with salmon or smoked ham to bring a little more flavor to your gratin.