Ham gratin and creamy bechamel

Ingredients

For 4 servings

• •12 12 Endive(s)
• •6 6 slice(s) White ham
• •150 g 150 g Grated cheese
• •112 cl 112 cl Milk
• •120 g 120 g Butter
• •75 g 75 g Flour
• •75 g 75 g Hatness
• •1 1 pinch(s) Nutmeg
• •1 1 pinch(s) Salt
• •1 1 pinch(s) Pepper

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.