This is another typical Belgian recipe. The original recipe calls for white sliced ham but I never really liked that so I use dry-cured ham such as Jambon de Bayonne
This is another typical Belgian recipe. The original recipe calls for white sliced ham but I never really liked that so I use dry-cured ham such as Jambon de Bayonne—MarieGlobetrotter
liter warm milk
cups grated cheese (Edam, Swiss Cheese Gruyère)
slices of dry-cured ham
- Remove the base of the endives and discard any browned outer leaves. Steam the whole endives for 15 minutes and drain.
- Preheat the oven on 400F. Wrap each endive with one slice of dry-cured ham and arrange the endives in a single layer in buttered oven dish.
- For the béchamel: Melt the butter on medium heat then stir in the flour and mix slowly with a wooden spoon until smooth and brownish. Remove from heat. Add one cup of hot milk at a time, whisking constantly and let the béchamel thicken. Put back on heat until the mixture thickens some more. Remove from heat again, add half of the cheese, salt, pepper and a pinch of nutmeg. The cheese will melt.
- Add the bechamel on top of the endives. Top with the rest of the cheese and bake for 25-30 minutes on 400F, until golden.