Ham gratin and creamy bechamel

Method

1. 1

   Start by cleaning your endives: remove damaged leaves and the curly part of the tip that is often bitter. Slightly dig the foot with a knife to remove the heart, then rinse them with cold water and let them drain.

2. 2

   In a skillet with 10 g of warm butter, brown 4 half endives over medium heat for about 5 minutes. Once golden, put them in your oven dish. Repeat with the remaining 4 endives by adding 10 g of butter again.

3. 3

   While the oven preheats to 210°C, take care of the bechamel. Melt the rest of the butter in a saucepan, remove from the heat and add the flour by mixing well. Then pour the milk gradually, whisk vigorously to avoid lumps.

4. 4

   Put the saucepan back on low-medium heat and let the bechamel thicken, stirring regularly. When thickened, season with salt, pepper and nutmeg, then add half the grated cheese.

5. 5

   Wrap each endive in a slice of white ham and put them in the oven dish.

6. 6

   Pour the béchamel on the ham endives, then sprinkle with breadcrumbs and the rest of the grated cheese.

7. 7

   Bake for about 15 minutes until the top is golden and gratin. Serve warm, with a green salad seasoned with vinaigrette.

Nutrition

calories

450 kcal

fatContent

28 g

fiberContent

5 g

sugarContent

6 g

sodiumContent

1400 mg

proteinContent

28 g

cholesterolContent

100 mg

carbohydrateContent

25 g

saturatedFatContent

18 g

unsaturatedFatContent

10 g

Indicative values from the source, for the original recipe.

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