Endives with ham

– 4 Belgian endives
– 3.5 oz, 100 g shredded emmental or French gruyere
– 4 slices of cooked ham (below is an example of ham I buy at Trader Joe’s, very similar to the French one)

For the Bechamel sauce:
– 1/3 cup, 1.8 oz, 50 g flour
– 4 tblsps, 1.8 oz, 50 g butter
– 1 3/4 cups, 40 cl Milk
– salt, pepper, nutmeg (optional)


– Clean endives and cook them in boiling water, with a pinch of salt, for 30 minutes.

– While endives are boiling, prepare Bechamel sauce:

– In a saucepan, melt the butter at low heat.
– At very low heat, stir in the flour and add the milk little by little. Make sure the batter looks smooth, without any lump. The more you stir the bechamel sauce at low heat, the thicker it will be.

– Once the bechamel is made, add a pinch of salt and pepper, and optionally nutmeg.

– Shred the Emmental or French gruyere

– Once endives are cooked, in a baking pan, lay down the cooked endives, and wrap them with ham.

– On top of the endives, pour Bechamel sauce, and sprinkle shredded Emmental (or French gruyere)

– Broil the endive at 400°F (200°C) for 10 to 15 minutes, until it gets grilled. This is what you should get:

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