Endive au Jambon Sauce Mornay

1Preheat the oven to 180°C (350°F).

2Prepare the endives (6) by removing any wilted outer leaves. Trim the ends and make a small cone-shaped incision at the base to remove the bitter core.

3Bring a large pot of salted water to a boil. Add the endives (6) and cook for about 10-15 minutes, or until tender. Drain and set aside to cool.

4While the endives (6) are cooling, prepare the Mornay sauce. In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes to make a roux.

5Gradually whisk in the milk (500 ml), making sure there are no lumps. Cook for a few minutes until the sauce thickens.

6Remove the saucepan from the heat and stir in the grated Gruyere cheese (100 g) until melted and smooth. Season with nutmeg (½ teaspoon), salt, and pepper.

7Take each endive and wrap it with a slice of cooked ham. Place the wrapped endives (6) in a baking dish.

8Pour the Mornay sauce over the wrapped endives (6), making sure they are fully covered.

9In a small bowl, combine the breadcrumbs (25 g) and grated Gruyere cheese (25 g). Sprinkle the mixture evenly over the dish.

10Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbling.

11Remove from the oven and let it rest for a few minutes before serving.

12Serve the Endive au Jambon Sauce Mornay hot, garnished with fresh parsley if desired.