Endives au gratin
Preparation
- Preheat the oven to 200 °C with fan and grill settings.
- Cut the Belgian endives in half and remove the hard core. In a pan, melt the butter, then gently stew the endives covered on low heat. Season with salt, pepper, and a bit of nutmeg. Add a splash of water and let them cook slowly on low heat.
- Cut the Belgian endives in half and remove the hard core. In a pan, melt the butter, then gently stew the endives covered on low heat. Season with salt, pepper, and a bit of nutmeg. Add a splash of water and let them cook slowly on low heat.
Mornay Sauce
- In a conical sauté pan, prepare a roux by melting the butter, then add the flour and cook to dry it out. It should give off a slightly nutty aroma.
- Remove from heat and gradually loosen the roux by adding milk bit by bit while whisking. Return to heat and bring to a boil while stirring to ensure it thickens.
- Add the grated cheese, season with salt, pepper, and a bit of nutmeg.
- Adjust seasoning and let cool slightly.
- Drain the endives and wrap each one in a slice of ham. Place them all in an oven-safe dish, then pour the cheese sauce over the top. Sprinkle with grated cheese.
- Bake for 20 minutes or until a golden crust forms.
- In a conical sauté pan, prepare a roux by melting the butter, then add the flour and cook to dry it out. It should give off a slightly nutty aroma.
- Remove from heat and gradually loosen the roux by adding milk bit by bit while whisking. Return to heat and bring to a boil while stirring to ensure it thickens.
- Add the grated cheese, season with salt, pepper, and a bit of nutmeg.
- Adjust seasoning and let cool slightly.
- Drain the endives and wrap each one in a slice of ham. Place them all in an oven-safe dish, then pour the cheese sauce over the top. Sprinkle with grated cheese.
- Bake for 20 minutes or until a golden crust forms.