Easy to make and so easy to love. Although not part of its name, this dish comes with a delicious cheese sauce on top. Oven cooked, it is often made in the winter when temperatures drop. It’s a great way to let your kids eat their vegetables and have some quality time with the family while they prepare the dish.
- Preheat your oven to 395° F (200° C) with a rack in the middle.
- Bring a large pot of water to a boil. Add the endive and the salt and simmer for 45 minutes until the endive is cooked.
- Remove the endive and place in a colander to drain and cool. Once the endives have cooled enough to handle, gently squeeze them (page down) over the sink to drain any excess water. Squeeze them out as much as possible, but without damaging them. Put aside.
- Melt the butter in a medium saucepan over medium heat to make the Mornay sauce. Sprinkle in the flour and cook for 1 minute, stirring constantly with a wooden spoon, until a thick paste forms, leaving the edges of the pan clean.
- Switch to a whisk and slowly add the milk, stirring constantly. Slowly bring to a boil and keep stirring until sauce thickens.
- Remove from heat and stir in grated cheese, black pepper and nutmeg. Adjust the seasonings if necessary and set aside.
- Wrap each endive in a slice of ham and place them neatly next to each other in an oven dish. Top with the Mornay Sauce and sprinkle with black pepper.
- Bake for 15 minutes and finish with 2-3 minutes under the broiler. Let cool for 10-15 minutes before serving.