Ham and Endive Gratin

Steps

1. 1

   Trim the bitter core from the base of the endives. Braise them for about 20 minutes with a little butter, lemon juice, and a pinch of salt until tender.

2. 2

   Drain well and gently squeeze out excess moisture so the gratin does not become watery.

3. 3

   Make the béchamel: melt the butter, stir in the flour, cook for 1 minute, then gradually whisk in the milk. Season with salt, pepper, and nutmeg.

4. 4

   Wrap each endive in a slice of ham and arrange in a buttered baking dish.

5. 5

   Cover with béchamel, scatter over the Gruyère, and bake at 200°C for about 20 minutes, until bubbling and deeply golden.

6. 6

   Let it rest for 5 minutes before serving so the sauce settles slightly.