Belgian Chicons au Gratin — Endives Wrapped in Ham and Cheese Sauce

Method

1. 1

   Braise the endives. Trim the base of each endive without separating its leaves. Melt 20 g butter in a wide pan; place endives cut-side down and cook gently for 3 minutes.

2. 2

   Cook through. Add water and lemon juice, cover and braise over medium-low heat for 15–20 minutes until tender. Drain thoroughly in a colander; squeeze gently once cool enough to handle.

3. 3

   Make the roux. Melt remaining 55 g butter in a saucepan. Add flour and cook, stirring, for 2 minutes without browning.

4. 4

   Finish the béchamel. Gradually whisk in milk. Simmer and stir for 5–7 minutes until it thickens. Season with salt, pepper and nutmeg; stir in 90 g cheese.

5. 5

   Assemble. Heat oven to 200°C. Wrap each drained endive in a slice of ham and arrange in a buttered baking dish. Pour over the sauce and scatter remaining 50 g cheese.

6. 6

   Bake. Bake 20–25 minutes until the surface is golden, the filling is bubbling and the center reaches at least 75°C. Rest briefly before serving.