Ingredients

The following ingredients have 3 Servings
  • 3 Belgian Endives
  • 6 Ham slices
  • 1 cup Cheese
  • 3 Tablespoon Butter
  • 4 Tablespoon All-purpose Flour
  • 1½ cup Milk
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • pinch Nutmeg

Instruction

  • Rinse your endives and cut off the ends. Cut your Endives into halves.
  • Keep a pot with boiling salt water ready (important to add salt!). Cook your endives until they are soft for about 20-25 minutes.
  • In the meanwhile prepare the bechamel sauce in a saucepan. Add the butter to the pan and melt completely.
  • Keep on medium to slow heat and add the flour while whisking in quickly. Control your heat carefully.
  • Once the flour is completely mixed into the butter, pour in the milk batch-wise while whisking continuously to mix in all ingredients over the heat. Pour in all the milk and mix until you have a semi-thick sauce ready.
  • Take the sauce from the heat and season with black pepper, salt, and some nutmeg. Keep aside.
  • Preheat your oven to 350° Fahrenheit/ 180° Celsius.
  • To assemble the endive rolls, place a ham slice on your working space and a cooked endive half over the ham and roll it in. Do that with the remaining ham slcies and endive halves.
  • Place the rolled in endives into a casserole dish next to each other so that they all fit in.
  • Pour the bechamel sauce over the ham and endives and spread equally all over.
  • Sprinkle the grated cheese over the sauce.
  • Bake at 350° Fahrenheit/ 180° Celsius for about 10 minutes or until it is golden or cooked on top.
  • Serve hot as a stand-alone meal.