Endives au Jambon: Chicory wrapped ham gratin with Béchamel sauce

Preheat your oven to 180°C. Trim the base of the chicory heads and remove any outer damaged leaves. Bring a large pot of salted water to a boil.

Add the chicory to the boiling water and cook for 15-20 minutes, or until tender. Drain them very well, gently squeezing out excess water to prevent the gratin from becoming watery. Set aside.

Prepare the Béchamel sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute. Gradually whisk in the cold milk, ensuring no lumps form. Continue to whisk until the sauce thickens. Season with salt, pepper, and nutmeg. Remove from heat.

Wrap each drained chicory head tightly in a slice of cooked ham. Place the wrapped chicory, seam-side down, in a gratin dish.

Pour the Béchamel sauce evenly over the chicory rolls, ensuring they are well covered. Sprinkle generously with the grated Gruyère cheese.

Bake in the preheated oven for 20-25 minutes, or until the gratin is bubbling and the cheese is golden brown and melted. Serve immediately, piping hot from the oven. Bon appétit!