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Ham and bechamel endives

Mains, Pork, Vegetables and Fruits

A speciality from the north of France.


Recipe for 4 persons

For the endives

4 Unit(s)
60 Gr
30 Gr
Gruyere cheese
4 Slice(s)
Ham-style smoked pork shoulder
4 Handful(s)
Mixed greens
30 Ml

For the bechamel

30 Gr
30 Gr
Wheat flour
500 Ml
30 Gr
Gruyere cheese
  • Salt and pepper

Preparation time: 60.00 min

  • For the preparations
    Check the first leaves of the endives, remove the first one if necessary and remove the root.Shred the cheese.In a pan melt the butter, put the endives, add the sugar, cover it and let it cook for 10 minutes.
  • For the bechamel
    In a sauce pan, melt the butter, add the flour by wisking quickly, and let it cook for 2 minutes without coloration to get a smooth mix.Remove from the stove, add the milk by wisking to smooth it, let it cook for 10 to 12 minutes on medium heat to get it lightly thick, season it, add the nutmeg and 30g of cheese.
  • For the gratin
    Spred the butter in the gratin dish.Strain the endives, roll it in the ham, put it the gratin dish. Pour the bechamel on the top, cubes of butter and the rest of the cheese.Put it in the oven, serve with the salad and the vinaigrette of your choice.

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