Ingredients
For Endives :
- 8 large yellow Belgian endives (trimmed)
- 8 ounces black forest ham (thinly sliced)
- 5 tbsp unsalted butter
- 1/4 cup Sugar
- 1 1/2 tbsp Kosher salt
- 1 2/3 cup gruyere cheese
For Béchamel Sauce :
- 1/4 cup all-purpose flour (sifted)
- 2/3 cup whole milk (warmed)
- 2 tbsp unsalted butter
- 1 tsp fresh nutmeg (grated)
- 1/4 tsp Freshly ground black pepper
How to Make Endives and Ham GratinFor Endives
For Béchamel Sauce
Trivia Endives were discovered by a Belgian farmer during the year 1830, when he found that when chicory roots are stored in dark and wet conditions, they can sprout and produce cream colored leafy heads. Soon after their discovery, endives became famous in the local region a new type of vegetable called “white gold”, better known a “witloof”. |