1 or 2 endives per person
1 slice of ham for each endive
1 cup of grated swiss-type cheese (emmenthal or other)
2 cups of bechamel
-2 tablespoons butter
-2 tablespoons flour
-2 cups milk
For the bechamel...
Heat the butter in a saucepan until it's melted and a bit foamy. Stir in the flour and keep stirring until it forms a roux (it'll look a bit clumpy and pasty, but don't worry, it's ok). Cook the mixture for a minute or two or three, and then stir in the milk. Stir, stir, stir, until the sauce thickens and holds its shape a little.
Pre-cook the endives a bit (in a steamer or pressure cooker). They don't need to be cooked all the way through, just started. Wrap each with a slice of ham and put them in a baking dish. Pour the bechamel over the endives and sprinkle the whole thing with cheese.
Bake in a 375 degree oven until the sauce bubbles and the cheese is golden.
Don't eat it right away, it's hot!
1 comment:
This is one of Loic's favorite everyday dishes. Sometimes we add some of that ewe's cheese that you find at the market - the little cheeses that are quite aged and hard. It adds the perfect flavor.
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