Chicons au Gratin (Belgian Braised Endive with Ham and Cheese)

Ingredients

• 8 Belgian endives (chicons)
• 1 tablespoon lemon juice
• 8 slices ham
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups (480ml) milk
• 1/2 teaspoon ground nutmeg
• 2 cups (200g) grated Gruyère cheese
• Salt and pepper to taste

Before you cook

• Trim the base of each endive.
• Grate the Gruyère cheese.

Steps

1. Bring a large pot of salted water to a boil.
2. Add the endives and the lemon juice.
3. Simmer for 10 minutes until the endives are tender but still hold their shape.
4. Drain the endives well and let them cool slightly.
5. Preheat the oven to 375°F (190°C).
6. Melt the butter in a saucepan over medium heat.
7. Stir in the flour and cook for 2 minutes, stirring constantly, without letting it brown.
8. Gradually whisk in the milk, a little at a time, until smooth.
9. Simmer the sauce for 5 minutes, stirring constantly, until it thickens.
10. Stir in the nutmeg and half the grated Gruyère until melted.
11. Season the sauce with salt and pepper.
12. Wrap each endive in a slice of ham.
13. Arrange the ham-wrapped endives in a single layer in a baking dish.
14. Pour the cheese sauce evenly over the top.
15. Sprinkle the remaining Gruyère over the sauce.
16. Bake for 20 minutes until golden and bubbling.