Endive Gratin With Ham And Gruyere Cheese
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Butter2 tbsps
All-Purpose Flour2 cups
Whole Milk1 tsp
Nutmeg (freshly grated)230 g
Gruyere Cheese (grated)Directions:
1
Special Equipment: Steaming basket Serving Suggestion: French baguette, sliced Preheat oven to 350 to 375 degrees F
2
In a large pot fitted with a steaming basket, bring 1-inch of water to a boil
3
Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes
4
Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled
5
Do not mush the endives! In a large frying pan over medium-high heat, melt 2 tablespoons of the butter
6
When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces
7
Remove from heat and wrap each endive in 1 slice of the ham
8
Set aside
9
In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter
10
When the foam has subsided whisk in the flour and cook 1 minute, being careful not to brown the flour
11
Whisk in the milk in a slow, steady stream
12
Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes
13
Season with a generous amount of pepper and the nutmeg
14
Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch glass or ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer
15
Cover with the remaining sauce and the cheese
16
Bake until the cheese is melted and the sauce is bubbling, about 30 minutes
17
Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes
18
Serve hot with generous amounts of sauce and baguette slices