Recipe Archives->Vegetables->Gratin Endive 02

Endive Gratin With Ham And Gruyere Cheese
Serves 8

8 Belgian endives, intact but cored
4 tablespoonsbutter
8 slice low-sodium ham
2 tablespoons all-purpose flour
2 cup whole milk
Freshly cracked black pepper, for seasoning
1/8 teaspoons freshly grated nutmeg
8 ounces Gruyere cheese, grated

Preheat oven to 350 to 375 degrees F.

In a large pot fitted with a steaming basket, bring 1-inch of water
to a boil. Place the endives in the basket, cover, and let cook
until very soft, about 10 to 15 minutes. 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. Do not
mush the endives!

In a large frying pan over medium-high heat, melt 2 tablespoons of
the butter. When the foam has subsided, add the endives and cook,
turning occasionally, until brown and caramelized on all surfaces.
Remove from heat and wrap each endive in 1 slice of the ham. Set
aside.

In a small saucepan over medium heat, melt the remaining 2 tablespoons
of butter. When the foam has subsided whisk in the flour and cook
1 minute, being careful not to brown the flour. Whisk in the milk
in a slow, steady stream. Bring to a boil whisking constantly, then
reduce heat to medium-low and simmer until thickened, about 8
minutes. Season with a generous amount of pepper and the nutmeg.

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. Cover with the remaining sauce and the
cheese.  Bake until the cheese is melted and the sauce is bubbling,
about 30 minutes. Turn on the broiler, transfer the pan to the top
rack, and broil until the cheese has patches of golden goodness -
about 2 minutes. Serve hot with generous amounts of sauce and
baguette slices.

Printable version: gratin-endive02.txt.