Dinner's ready !
8 Belgian endives - 4 slices of ham - 300gr grated gruyere - 40 cl of milk - 150gr butter
4 tablespoons flour - 1 tablespoon sugar - 2 garlic cloves - 1 nutmeg - salt and pepper
Cooking the Belgian endives
- Clean the endives and remove the external leaves. Cut off the roots to take out the bitterness.
- Peal and cut into thin slices the garlic cloves.
- Place 50gr of butter into a saucepan at medium heat. Add the endives with a few waterdrops and some sugar.
- Braise them for 15 minutes with the lid on. After a few minutes, add the garlic slices.
- Stir the preparation until the endives start to caramelise.
- Let the endives drain for half an hour (for the next step of the recipe, the endives need to be drained as much as possible)
- Finally, save about 30 cl of the cooking juices.
Preparing the bechamel sauce
- Melt 100g of botter in a saucepan at high heat.
- When the butter has melted, add the flour and stir firmly until the mixture gets golden brown.
- Add gradually some milk while stirring. Incoporate the cooking juices. Continue to stir whilst progressively diminishing the heat.
- Put salt, peper and grate a great amount of nutmeg.
- Add half of the grated cheese and let it melt while continuing to stir.
- Let it stew until obtaining a thick and creamy sauce.
Preparing the gratin
- Remove the fat from the ham.
- Roll up the endives in a slice of ham and place them in a dish that may be used in an oven.
- Cover the roulades with the bechamel sauce and put the dish in the oven at 210° for about 20 minutes.
- After 10 minutes, add the rest of the grated gruyere on the dish and put it back in the oven.