One of the most classical recipes
These “roulades d'endives au jambon gratinées” are often eaten during the winter.
You cook and braise some endives first, roll up them in a slice of ham and cover the whole with a Gruyere cheese and white sauce. A few minutes in the oven and Bob's your uncle... Classical,easy and cheap.
- 8 Belgian endives
- 4 slices of ham
- 300g grated gruyere cheese
- 40cl milk
- 150g butter
- 4 tablespoons flour
- 1 tablespoon sugar
- 2 garlic cloves
- 1 nutmeg
- Salt and pepper
Preparing the Endives
Clean the endives and remove the external leaves. Cut off the roots to take out the bitterness. Peal and cut into thin slices the garlic cloves.
Place 50g of butter into a saucepan at medium heat. Add the endives with a few water drops and some sugar.
Braise them for 15 minutes with the lid on. After a few minutes, add the garlic slices.
Stir the preparation until the endives start to caramelise.
Let the endives drain for half an hour (for the next step of the recipe, the endives need to be drained as much as possible)
Finally, save about 30c of the cooking juices.
Preparing the béchamel sauce
Melt 100g of butter in a saucepan at high heat.
When the butter has melted, add the flour and stir firmly until the mixture gets golden brown.
Add gradually some milk while stirring. Incorporate the cooking juices.
Continue to stir whilst progressively diminishing the heat.
Put salt, pepper and grate a great amount of nutmeg.
Add half of the grated cheese and let it melt while continuing to stir.
Let it stew until obtaining a thick and creamy sauce.
Preparing the gratin
Remove the fat from the ham.
Roll up the endives in a slice of ham and place them in a dish that may be used in an oven.
Cover the “roulades” with the béchamel sauce and put the dish in the oven at 210° for about 20 minutes.
After 10 minutes, add the rest of the grated gruyere cheese on the dish and put it back in the oven