Endives rolled with ham and bechamel
Starter · Total time : 50 min · Prep : 15 min · Cook : 35 min · 4 servings
Allergens : Gluten, Milk
Ingredients
For 4 servings
- 8 8 Endives
- 8 tranche 8 slices Jambon white
- 50 g 50 g Flour
- 50 g 50 g Butter
- 60 cl 60 cl Milk
- Gruyère grated
- Salt
- Pepper
Method
- 1.First remove the endives and cook them in a pot of boiling water for about 10 to 15 minutes, until they are tender.
- 2.Once the endives are cooked, drain them thoroughly and preheat your oven to 180°C (thermostat 6).
- 3.Meanwhile, prepare the bechamel: melt the butter gently in a thick-bottom pan, then incorporate the flour, stirring constantly with a wooden spoon without letting it color.
- 4.Pour the milk gradually while continuing to stir until you get a creamy sauce that covers the spoon. Season with salt and pepper according to your taste.
- 5.Take each endive well drained and wrap it in a slice of ham, then put them all in a baking dish.
- 6.Pour the béchamel sauce on the endives, sprinkle generously with grated cheese and bake for about 20 minutes until you get a nice golden gratin. Serve hot.