Endives au Gratin with Ham: A Traditional and Gourmet Recipe

🔪 Preparation

1️⃣ Cooking the Endives

  • Remove any damaged outer leaves and trim the base slightly.

  • Cook the endives in a large pot of gently simmering salted water for 20 minutes.

  • Drain thoroughly and gently squeeze out excess water.

💡 Tip: Add a squeeze of lemon juice to the cooking water to prevent discoloration and reduce bitterness.

2️⃣ Preparing the Béchamel Sauce

  • Melt the butter in a saucepan over low heat.

  • If using flour: Add the flour and stir to form a lightly golden roux.

  • If using cornstarch: Dissolve it in 100 ml of cold milk, then add it to the melted butter.

  • Gradually whisk in the remaining milk and cook over medium heat for 5–10 minutes, until thickened.

  • Season with nutmeg, salt, and pepper.

  • Remove from heat and stir in the cream cheese (if using).

3️⃣ Assembling the Gratin