Braised Endive with Ham and Gruyère

Name: Braised Endive with Ham and Gruyère
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 larges yellow Belgian endive, trimmed; 227 grams thinly sliced Black Forest ham; 0 teaspoons freshly ground black pepper; 59 milliliters all-purpose flour; 394 milliliters ounces Gruyère cheese, shredded; 4 Tbsps kosher salt; 1 Tbsp freshly grated nutmeg; 59 milliliters sugar; 2 Tbsps unsalted butter; 158 milliliters whole milk, warmed

You can never have too many main course recipes, so give Braised Endive with Ham and Gruyère Head to the store and pick up gruyère cheese, milk, pepper, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer.

Ingredients you will need

Butter

Endive

Sugar

Water

Salt

Equipment you will use

Pot

Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.

Ingredients you will need

Endive

Equipment you will use

Slotted Spoon

Paper Towels

Knife

Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.

Ingredients you will need

Endive

Wrap

Ham

Equipment you will use

Baking Pan

Preheat the oven to 400°F.

Equipment you will use

Oven

To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes.

Ingredients you will need

Endive

All Purpose Flour

Milk

Equipment you will use

Whisk

Whisk in the nutmeg and pepper.

Ingredients you will need

Nutmeg

Pepper

Equipment you will use

Whisk

Pour the béchamel over the endive and spread to cover them evenly.

Ingredients you will need

Endive

Spread

Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking.

Ingredients you will need

Cheese