Chicòn With Ham

1. 1

   Braise the Belgian endives in a little melted butter. Add water as needed to make sure it doesn't burn and avoid it from becoming overly bitter.

2. 2

   Once the Belgian endives are soft, wrap and roll them into a slice of ham each. Arrange them into an oven safe dish that is at least 2 inch deep.

3. 3

   Separately, in a saucepan, melt the butter and add the flower. While stirring, add in the milk and some nutmeg. The nutmeg can be overpowering if you add too much, so use only one generous dash.

4. 4

   Make sure to continue to stir, keeping the mixture homogeneous, till the sauce starts to thicken. Once the thickening starts, you can mix in the cheese.

5. 5

   Pour the sauce over the arranged endives till they are fully submerged. you can garnish the top with some extra grated cheese, perhaps a little stronger cheese like a young Gruyere cheese. Don't use an aged cheese.

6. 6

   Put the oven dish in a preheated oven at 400 degrees for 25 minutes.

No additional tips available.