Endives Au Jambon

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 190°C (375°F).

   Ongeveer 5 min

2. 2

   Bring a large pot of salted water to a boil. Add the endives and blanch for 5 minutes, then drain thoroughly.

   Ongeveer 10 min

   Tip van de kok: Blanching helps to reduce the bitterness of the endives.

3. 3

   In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

   Ongeveer 3 min

   Tip van de kok: Cooking the roux properly prevents a raw flour taste in the béchamel.

4. 4

   Gradually whisk in the warmed milk until the sauce is smooth and thick. Season with nutmeg, salt, and pepper.

   Ongeveer 5 min

   Tip van de kok: Add the milk slowly to prevent lumps from forming in the béchamel.

5. 5

   Take each blanched endive and wrap it tightly in a slice of ham. Place the wrapped endives seam-side down in a baking dish.

   Ongeveer 5 min

6. 6

   Pour the béchamel sauce evenly over the wrapped endives. Sprinkle the grated Gruyère cheese over the top.

   Ongeveer 2 min

7. 7

   Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is golden brown.

   Ongeveer 25 min

8. 8

   Serve immediately as a comforting main course.