by Kelly Lataire
When I still lived at home, my mom used to make endives with ham during winter. It remains a family favorite!
Nowadays, my husband makes it (in his own way) at least once a month and it always brings back happy memories.
- 8 endive stumps
- 8 slices of ham
- pepper and salt
- 1 l milk
- 75 g butter
- 75 g flour
- 250 g grated cheese
- Clean the endive stumps. You can remove the middle part if you don’t like the bitter taste
Steam the endive until it’s cooked
- Add pepper and salt
- Take out the stumps and drain them
- Make the béchamel: melt the butter in a big sacepan and add flour. Whisk the butter and the flour well on a low fire. Let it simmer (to remove the floury taste from the sauce). Remove the saucepan from the fire and add the milk, little by little. Season with pepper, salt and nutmeg. If you leave the saucepan on the fire, the sauce will curdle. Put the saucepan back on the fire and bring the sauce to boil. Take the saucepan back off the fire and add 200 g grated cheese, little by little. If you add the cheese all at once, the sauce will clot.
- When the endives are fully drained, roll them in the ham slices and lay them in an oven dish
- Pour the sauce over the rolls
- Finish off by sprinkling breadcrumbs and the rest of the cheese on top
- Put in the oven for 20 to 30 minutes at 180°
Serve with mashed potatoes.
Smakelijk! Enjoy your meal!