Ingredients
- 8 white, firm endives
- 1 teaspoon(s) of lemon juice
- 50g butter
- 1 teaspoon(s) of coarse salt
- 8 nice slices of white ham on the bone, 2 mm thick
- 200 g of grated 18 month Comté cheese
-
béchamel
- 70g butter
- 70 g of flour
- 1 l of semi-skimmed milk
-
fine salt
-
freshly ground white pepper
-
nutmeg
Preparation
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Place the endives in a cast iron casserole dish with water in the bottom to a height of 1 cm. Add the lemon juice, butter and coarse salt.
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Cook covered over high heat for 10 to 15 minutes, keeping an eye on it. They should be tender.
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Drain the endives and press them.
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Prepare the béchamel. In a saucepan, melt the butter over high heat. Add the flour, mix with a whisk and cook for 1 minute without browning. Add the cold milk little by little while whisking until the sauce is smooth. Salt, pepper and grate nutmeg to taste.
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Cook for 5 to 7 minutes, whisking well.
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Wrap the endives with the ham. Place them in a gratin dish. Pour the hot béchamel over it. Sprinkle with Comté.
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Place in the oven at 200°C for 15 minutes.
