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Endives au Jambon gratinées

Serves : 4 people
Preparation : 45 minutes
Cooking : 50 minutes

Ingredients

Instructions

  • Cooking endives
    • Rinse the endives quickly, gently peeling off the outer leaves. Pat them dry by hand, then squeeze them in a kitchen towel to remove the water, as this is what makes them bitter.
      Cut off the ends of the endives with a knife, as this part also contributes to their bitterness.
    • Next, blanch the endives. This initial cooking step helps remove their bitterness.
      Fill a pot with cold water, add a generous pinch of coarse salt, and submerge the endives in the water.
      Place the pot on the stove, wait for it to come to a boil, and cook for one minute.
      Remove the endives using a slotted spoon or a colander, and discard the cooking water—it’s what contains all the bitterness.
    • Melt the butter in a casserole dish over low heat and add the endives.
      If the endives are large, you can cut them in half lengthwise.
      Season with salt and pepper to taste.

    • Cover the pot and let the endives simmer (cook over low heat) for 40 minutes.
      Make sure they don't stick, but avoid breaking them by stirring too often.
    • Check to see if the endives are done.
      When they're done, they should be tender in the center and lightly browned.
    • Preheat the oven to 220°C and place the rack in the middle, set to the "broil" setting.
  • Making the béchamel sauce
    • While the endives are cooking, prepare the béchamel sauce.
      Start by warming the milk.
    • Melt the butter in a saucepan, preferably one with a heavy bottom.
      Sprinkle in the flour and cook over low heat for 2 to 3 minutes, stirring with a wooden spoon.
    • Then gradually pour in the warm milk and let it thicken, stirring constantly to prevent lumps from forming.
    • Once you've added all the milk and the sauce has the consistency of slightly thickened cream, season it well with salt and pepper.
      Add a pinch of nutmeg, stir, and remove from the heat.
    • Crack the egg and separate the white from the yolk.
      Set the white aside for another use, and pour the yolk into the sauce, stirring vigorously with a wooden spoon.
  • Preparing and baking the gratin
    • Cut a thin slice of Comté cheese for each endive. Grate the rest of the Comté cheese.
      Cut each slice of ham in half.
    • Butter a large baking dish. Place half a slice of ham in the dish, add a thin slice of Comté cheese, and then an endive (or half an endive).
      Roll the endive in the slice of ham and repeat with the remaining endives.
      Arrange the endives tightly in the baking dish.
    • Add half of the grated Comté cheese to the béchamel sauce. Mix well.
      Pour the sauce into the baking dish over the rolled endives.
    • Sprinkle the rest of the grated Comté cheese over the entire dish, along with some Parmesan if you have it.
    • Place in the preheated oven, bake until golden brown for 15 minutes, and serve immediately in the baking dish.

    • Notes

    WHAT SHOULD YOU DRINK WITH THESE GRATINED ENDIVES AND HAM? – A Givry, a red Mâcon.