Endive au Gratinées

INGREDIENTS

8 whole Belgian endives

2 tbsp of unsalted butter

3 tbsp of all-purpose flour

2 cups of whole milk

1/2 cup of finely grated Parmesan Reggiano

1/4 tsp of freshly grated nutmeg

1/4 tsp of freshly cracked black pepper

sea salt

8 thin slices of ham, such as Bayonne ham or Virginia ham (optional)

3/4 cup of grated Comté cheese

METHOD

Place a steaming rack in the bottom of a medium or large pot with a cup or so of water beneath it.. Trim the base of each endive and remove any discolored or wilted outer leaves before arranging the on the rack in a single layer. Cover the pot and steam over high heat until the endives are very tender. You can test the endives for doneness by piercing one with the tip of a paring knife. There should be very little resistance. Transfer the cooked endive to a plate or resting rack and allow them to cool. Once the endives are cool enough to handle, gently squeeze them to remove as much liquid as possible. Blot them dry with paper towels before arranging them in a baking dish.

Separately, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring continuously, until the mixture has darkened slightly and begins to smell nutty, about 5 minutes. Pour in the milk and whisk until the mixture begins to thicken. Continue to simmer for another minute, whisking continuously until the sauce is very smooth. Remove the béchamel from the heat and whisk in the Parmesan, nutmeg and black pepper. Season with salt to taste.

Pour the béchamel sauce over the endives and sprinkle with the grated Comté. Bake in a 350 degree oven for 20 to 25 minutes, or until the sauce begins to bubble. Switch the oven to broil until the cheese has browned, monitoring carefully to ensure that it doesn’t burn. Remove the finished dish from the oven and allow it to cool slightly before serving.

*Note: Before arranging in the baking dish, you may wrap each endive with a slice of ham to add flavor and richness