Endive Gratin with Ham – The Great Comforting Classic

3️⃣ Prepare the béchamel sauce
In a saucepan, melt the butter over medium heat. Add the flour and mix for 1 to 2 minutes to obtain a white roux.

Gradually pour in the cold milk, whisking constantly to avoid lumps. Leave to thicken over low heat.

Season with salt, pepper and nutmeg.

4️⃣ Wrap the endives
Wrap each endive in a slice of ham and arrange them side by side in a lightly buttered casserole dish.

5️⃣ Coat and gratin
Generously cover the endives with hot béchamel, then sprinkle with grated cheese.

Bake at 200°C for 20 minutes, until you get a golden brown and browned surface.