“What’s the menu today?”
“Endive au gratin. They’ll bring you to your knees.”
Endive au Gratin
- 4 Endives
- 6 Cups Water
- 2 Tbsp. Sugar
- 2 Tbsp. Kosher Salt
- 3 Tbsp. Butter
- Thinly Sliced Country Ham or Proscuito
- Béchamel Sauce
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1/2 Cup Milk, warmed up a bit
- 1/2 tsp. Nutmeg
- Dash Ground Pepper
- 3/4 Cup Shredded Gruyére or Edam Cheese
Cut the ends off of the endives, remove & discard the outer leaves, & then cut the endives in half length-wise.
In a large pot, bring the water to a boil with the sugar, salt, & butter, & then lower to a simmer & add the endives. Cover & simmer for about 20minutes until tender. Drain well, reserving 1/2 cup of the liquid, & then wrap the endives in paper towels to drain overnight in the fridge.
Wrap each endive in ham slices (1-2 per endive, enough to cover the endive), & then snug them into a baking dish.
In a large pan, melt the butter on medium heat & cook until golden. Whisk in the flour to create a paste & cook until light brown & nutty. Whisk in the warm milk until smooth, & then whisk in the 1/2 cup of reserved endive liquid. Add nutmeg, & pepper to taste, & let thicken a little.
Heat your oven to 400ºF. Pour the sauce over the ham-wrapped endives & then sprinkle the shredded cheese on top. Bake for about 15 minutes, or until rubbing, & the cheese is melted & turning golden.