Gratin d’Endives au Jambon
- 4 endives
- 4 slices ham
- 1 shallot, diced
- 1 tablespoon butter
- ¼ cup wine or vermouth
- 2 oz (50 g) Gruyere, grated
- 1 ½ to 2 cups milk
- 35 grams plain flour
- 35 grams butter
- a grind or two of freshly grated nutmeg
- salt and fresh ground black pepper to taste
- Mise en Place ~ Gather Ingredients
- Trim stems off endives, pull off any discolored leaves; cut in half lengthwise.
- Sauté the endives in a pan over a low-medium heat with a little olive oil.
- While the endives are sautéing, prepare the Morney sauce.
- Melt butter in large saucepan.
- Add flour all at once; cook roux until it is no longer raw. It will start to smell nutty.
- Pour in heated milk gradually, stirring continuously.
- How much milk you add depends on how thick or thin you like your sauce.
- Add salt, pepper to taste.
- Add grated cheese
- Heat oven to 375°.
- Butter a gratin/baking dish
- Gather your endive halves, wrapping two halves inside each slice of ham (as though it’s a whole endive)
- Place them in the baking dish and pour cheese sauce over the top.
- Top with some grated Gruyere.
- Bake for about 30 minutes or until golden.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/gratin-dendives-au-jambon/
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