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1
Take a large cooking pot & fill with hot water. Put the lid on & bring to the boil on high heat. Wash the endives. Drain.
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2
When the water is boiling, add the endives. Cook until cooked trough. In my case, that was 25 minutes. Turn the heat off. Drain the endives thoroughly. Shake off the excess of water.
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3
Take a chopping board & put 3 slices of ham on it. Take a piece of cooked endive & roll it up. The endive is now enfolded in the ham. Do the same with all the remaining slices.
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4
Take a large oven dish & place the 6 pieces nicely together, side per side.
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5
Preheat the oven to 180u00b0C.
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6
Take a medium sized cooking pot & heat up on medium high. When hot, add the butter or baking margarine & let it melt. When melted, add the same amount of flour. Whisk thoroughly & vigorously. Now, let the mix of flour & butter get a bit browned for a few minutes, to take away that flourly flavor.
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7
Add gradually the milk to the mix & whisk, whisk, whisk! Adjust the heat if necessary.
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8
Add the 100 gr of grated cheese to the thicker sauce. Whisk. Turn the heat off. Season to taste with the sea salt, black pepper & the grated nutmeg. It has to taste real good!
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9
Now, pour the Bechamel cheese sauce over the enfolded endives. Pour everything in & smooth the surface. The ham slices have to be covered by the sauce.
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10
Scatter the rest of the grated cheese, the 65 gr on top, evenly divided.
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11
Place into the preheated oven on 180 u00b0C for 20 minutes. Then for an extra 5 minutes, place the dish under the grill.
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12
While the dish is in the oven, take the large cooking pot you have used before & fill with hot water. Bring to the boil. When boiling, add the cut up potatoes. Boil until tender. In my case that was 20 minutes. Drain. Turn the heat off. Mash. Season to taste. I used Maldon sea salt & grinded black pepper, a splash of milk, a bit of liquid margarine & a bit of freshly grated nutmeg. Keep warm.
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13
Put a piece of baked endives on a plate & serve with the mash. Spoon the sauce on top!
