INFO
A classic…
Details
**Ingredients **
- 4-6 Belgium Endives
- 4-6 Slice of Ham
- 1/2 cup of heavy cream
- 1/2 cup of milk
- 2-3 Garlic cloves
- 40 gr of Gruyere
- 30 gr of Butter + plus a tiny bit for the plate
- 30 gr of flour
- Salt & Pepper
Method
- Pre-heat oven at 400°F/200°C
- In a large pan boil some water
- Clean the endives (tip, remove a bit of the core of the trunk of the endive, it will remove a bit of the bitterness)
- When the water is boiling, add salt generously, then add the endives and boil for 10 minutes
- Drain well the endives (critical step)
- Butter a pyrex plate that can hold the endives placed side by side
- Roll the endive into a slice of ham, place the endive in the plate
- Press the garlic
- In a pan, add the butter over medium low heat, when it starts to foam, add the flour and make a light roux
- Add the garlic, then then add the cream and the milk
- Add the salt, pepper and the Gruyere but keep a little but of cheese aside for later,
- Cook for 2-3 minutes, when your Bechamel is ready pour it over the endive
- Now add the remaining cheese on top
- Place into the oven for about 40 minutes.
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 20 mn |
| Cooking Time | 40 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
