Endives Au Jambon

Prepare the Endives

Preheat your oven to 375°F (190°C).

Trim the ends of the endives and remove any damaged outer leaves.

In a large pot of boiling salted water, cook the endives for about 10-15 minutes until they are tender. Drain and let them cool slightly.

Squeeze out any excess water from the endives by gently pressing them between paper towels.

Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat.

Add the flour and stir to make a roux. Cook for about 2 minutes, stirring constantly, until the roux is lightly golden.

Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.

Season the béchamel sauce with ground nutmeg, salt, and pepper to taste.

Assemble the Dish

Wrap each endive with a slice of ham and place them in a baking dish.

Pour the béchamel sauce over the ham-wrapped endives, ensuring they are well covered.

Sprinkle the grated Gruyère or Swiss cheese evenly over the top.

Bake

Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and golden brown on top.

Serve