Endives in Béchamel
 
Prep time
Cook time
Total time
 
Boiled endives wrapped in slices of ham, baked with béchamel and swiss cheese
From:
Recipe type: Entrée
Serves: 6
Ingredients
  • 6 large endives
  • 12 slices ham
  • Béchamel Sauce as follows:
  • 2.5 c milk
  • ½ onion
  • ¼ t nutmeg
  • ⅛ t white pepper
  • ½ t salt
  • 2 bay leaves
  • 4 cloves
  • 4T butter (56 grams)
  • 4T flour
  • grated swiss - around 1 cup-full
Instructions
  1. Preheat the oven to 350°F or 180°C
  2. Boil the endives
  3. Drain them
  4. Cut the ends off, then slice them lengthwise into 2-4 parts
  5. Squeeze the water out of the endive portions
  6. Wrap each one in a half slice of ham.
  7. Place them in rows in a 9x13" pan.
  8. For the sauce, cut 2 quarters of an onion.
  9. Pin the bay leaves to the onion with the cloves.
  10. Place them in a saucepan with the milk.
  11. Add the nutmeg, salt and pepper and simmer on low.
  12. Before the milk boils and rises, skim the top off the milk mixture.
  13. Melt the flour and butter in a pan and pour the milk in slowly, stirring all the while.
  14. The béchamel should be lump-free by the time all the milk is added.
  15. Pour the béchamel sauce over the rolled endives.
  16. Sprinkle grated Swiss over that.
  17. Bake 30 minutes or until all the cheese is browned and melted.
Recipe by A Lady In France at https://aladyinfrance.com/endives-in-bechamel/