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Ham and bechamel endives

MAINS, Pork, Vegetables and Fruits

A speciality from the north of France.

Ingredients

Recipe for 4 persons

For the endives

4 Unit(s)

Endive

60 Gr

Butter

30 Gr

Gruyere cheese

4 Slice(s)

Ham-style smoked pork shoulder

4 Handful(s)

Mixed greens

30 Ml

Sugar

For the bechamel

30 Gr

Butter

30 Gr

Flour

500 Ml

Milk

30 Gr

Gruyere cheese

Preparation time: 60 min

For the preparations
Check the first leaves of the endives, remove the first one if necessary and remove the root.Shred the cheese.In a pan melt the butter, put the endives, add the sugar, cover it and let it cook for 10 minutes.
For the bechamel
In a sauce pan, melt the butter, add the flour by wisking quickly, and let it cook for 2 minutes without coloration to get a smooth mix.Remove from the stove, add the milk by wisking to smooth it, let it cook for 10 to 12 minutes on medium heat to get it lightly thick, season it, add the nutmeg and 30g of cheese.
For the gratin
Spred the butter in the gratin dish.Strain the endives, roll it in the ham, put it the gratin dish. Pour the bechamel on the top, cubes of butter and the rest of the cheese.Put it in the oven, serve with the salad and the vinaigrette of your choice.