Friday, December 31, 2010

Recipe: Endive and Ham Gratin

This is tonight's dinner.
Creamy and delicious.


6 Belgian endives
6 slices Gruyere cheese
1/4 teaspoon ground black pepper
6 thin slices cured ham
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoons salt
1/8 teaspoon freshly grated nutmeg

Preheat the oven to 375F.

Bring a large pot of water to a boil over high heat. Trim the bottoms of the endives and parboil them in the water for 3 minutes. Remove them from the water and allow them to cool slightly.

Place a slice of Gruyere cheese on a cooked endive, sprinkle it with ground black pepper, and then wrap the cured ham around it to form a packet. Repeat the process with the remaining endives. Place the prepared endives in a shallow glass baking dish and set it aside for a moment.

In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove the B├ęchamel sauce from the heat and season with the salt and nutmeg.

Pour the sauce over the prepared endive and bake the gratin in the preheated oven for 20 to 25 minutes, until it turns slightly brown and bubbly. Serve the endive and ham gratin immediately.

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