Main
Chicory (Belgian endive) gratin with ham
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
- Chicory (Belgian endive) — to buy8
- Ham — to buy8 tranches
- Butter — to buy40 g
- Flour — to buy40 g
- Milk — to buy50 cl
- Cheese — to buy100 g
- Noix de muscade — to buy1 pincée
- Lemon — to buy1
Preparation
Cut out the bitter core of each chicory head with a small cone-shaped cut, to prevent excess bitterness during cooking.
Cook them in salted boiling water with a splash of lemon juice for 15 minutes, until tender. Drain well and press lightly to remove excess water.
Wrap each chicory head in a slice of ham.
Make a béchamel: melt the butter, add the flour and whisk for 1 minute, then pour in the milk little by little, whisking constantly, until you get a smooth, thick sauce.
Season the béchamel with nutmeg, salt and pepper, then stir in half the grated cheese.
Arrange the wrapped chicory in a gratin dish, cover with béchamel and sprinkle with the remaining cheese.
Bake at 200°C for 25 minutes, until the top is nicely browned and bubbling.
Let rest 5 minutes before serving, so the béchamel firms up a little.