Steps
- Preheat the oven to 350°F / 180°C. Trim the bases and any damaged outer leaves from 4 Belgian endives.
- Melt 20g of butter in a skillet over low heat. Add the endives, season with salt and pepper, and cook for about 20 minutes, turning regularly, until tender and lightly golden.
- Meanwhile, melt 40g of butter in a saucepan over medium heat. Stir in 40g of all-purpose flour and cook briefly without browning. Gradually whisk in 400ml of milk until smooth and thick.
- Season the sauce with salt, pepper, and nutmeg. Measure 100g of grated Gruyère and stir one-third into the sauce.
- Wrap the endives in 4 slices cooked ham and arrange in one layer in a baking dish. Cover with sauce and the remaining cheese. Bake for about 25 minutes, until bubbling and golden.