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1. Heat the oven to 200 °C. Cut out the bitter core of the endives and braise them in lightly salted water for about 15 minutes until tender, then drain them well.
2. For the béchamel, melt the butter, stir in the flour, then gradually pour in the milk and cook until thick.
3. Season the béchamel with nutmeg, salt and pepper and stir half of the grated gruyère into it.
4. Wrap each braised endive in a slice of ham and lay them side by side in a buttered dish.
5. Pour the cheesy béchamel over the rolls and scatter with the remaining grated cheese.
6. Bake for about 20-25 minutes until the top is golden and bubbling.
Tip: A popular winter dish of northern France and Belgium. A pinch of sugar while braising the endives softens their bitterness. Fresh bread makes it complete, to mop up the sauce too.
After free registration, choose a day and servings; the ingredients go on your shopping list.
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