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1
Remove outer layer of leaves from endives.
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2
Trim bottoms, and carve a V shape in cut side to remove cores.
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3
Place endives cut side down in a single layer in a saute pan.
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4
Dot with 1 tablespoon butter, sprinkle with lemon juice and season with sugar, salt and pepper.
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5
Add wine and about 1 cup water to barely cover endives.
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6
Cut a circle of parchment to fit into pan and place on endives.
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7
Bring to a simmer and cook 20 minutes, until tender.
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8
Remove from heat, and cool in liquid.
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9
Melt remaining butter in a saucepan.
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10
Whisk in flour and cook, stirring, over low heat for 5 minutes.
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11
Slowly whisk in warm milk, beating constantly, about 10 minutes, until bechamel sauce is thick and smooth.
-
12
Season with salt and pepper.
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13
Lightly butter a baking dish to hold endives in a single layer.
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14
Drain endives, and pat dry on paper towel.
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15
Cut ham slices in half, and wrap endive halves in ham.
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16
Place seam side down in baking dish.
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17
Spoon bechamel over and around roll-ups.
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18
Sprinkle with cheese.
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19
Set aside until shortly before serving.
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20
Refrigerate dish if waiting more than 1 hour, but bring to room temperature before baking.
-
21
Heat oven to 400 degrees.
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22
Bake 6 to 8 minutes, until sauce is bubbling.
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23
Briefly place dish under broiler to lightly brown top.
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24
Serve hot.
