Endives au Jambon

Method

Trim the endives and blanch them in salted boiling water with lemon juice for 10 minutes until tender but still firm, then drain well. Wrap each endive in a slice of ham and arrange them seam-side down in a buttered baking dish. Make a béchamel sauce by melting butter, whisking in flour to form a roux, then gradually adding milk whilst stirring constantly until smooth and thick. Season the sauce with salt, white pepper and nutmeg, then remove from heat and stir in three-quarters of the grated Gruyère. Pour the sauce over the endives, sprinkle with remaining cheese, and bake at 190°C for 25-30 minutes until golden and bubbling.