Gratin d’Endives au Jambon
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Ingredients
  • 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
Instructions
  1. Mise en Place ~ Gather Ingredients
  2. Trim stems off endives, pull off any discolored leaves; cut in half lengthwise.
  3. Sauté the endives in a pan over a low-medium heat with a little olive oil.
  4. While the endives are sautéing, prepare the Morney sauce.
  5. Melt butter in large saucepan.
  6. Add flour all at once; cook roux until it is no longer raw. It will start to smell nutty.
  7. Pour in heated milk gradually, stirring continuously.
  8. How much milk you add depends on how thick or thin you like your sauce.
  9. Add salt, pepper to taste.
  10. Add grated cheese
  11. Heat oven to 375°.
  12. Butter a gratin/baking dish
  13. Gather your endive halves, wrapping two halves inside each slice of ham (as though it’s a whole endive)
  14. Place them in the baking dish and pour cheese sauce over the top.
  15. Top with some grated Gruyere.
  16. Bake for about 30 minutes or until golden.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/gratin-dendives-au-jambon/