Endive au Jambon Sauce Mornay

1.Preheat the oven to 180°C (350°F).

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

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

4.While the endives 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.

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

6.Remove the saucepan from the heat and stir in the grated Gruyere cheese until melted and smooth. Season with nutmeg, salt, and pepper.

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

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

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

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

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

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