Endive Jambon

By garciamoss

Ingredients

• 12 Endives, medium to large size
• 12 slices ham
• 4 T flour
• 4 T butter
• 1 quart whole milk
• 1/2 lb Gruyere or Toma cheese, grated
• 1 t Nutmeg
• salt and freshly ground pepper

Details

Servings 1
Adapted from endive.com

Preparation

Step 1

Place endives vertically in a deep saucepan with one inch of water in bottom. Cover pan and bring to a gentle boil, cooking for 35–45 minutes until the endives are very tender. Remove endives from pan and place them upside down in a colander to drain.

Allow endives to cool. Gently squeeze to remove excess moisture then wrap each endive in a slice of ham and place in a single layer in a 9X13 baking dish. Set aside.

In a saucepan melt butter then whisk in flour to create a smooth roux, stirring constantly while cooking 1-2 minutes over a medium low heat. Slowly add the milk, again whisking constantly. Increase the heat slightly and cook until smooth and thick. Season the sauce with nutmeg and ¾ of the grated gruyere, whisking the cheese into the still warm sauce until melted.

Pour the sauce over the ham wrapped endives. Sprinkle remaining cheese on top.