Rinse your endives and cut off the ends. Cut your Endives into halves.
3 Belgian Endives
Keep a pot with boiling salt water ready (important to add salt!). Wait for it to boil and then place in endive halves.
Water, Salt
Cook your endives until they are soft for about 20–25 minutes.
Prepare Béchamel Sauce:
In the meanwhile prepare the béchamel sauce in a saucepan. Add the butter to the pan and melt completely.
3 Tablespoon Butter
Keep on the lowest heat setting and add the flour while whisking in quickly. Control your heat carefully.
4 Tablespoon All-purpose Flour
Once the flour is completely mixed into the butter, quickly pour in the milk batch-wise while whisking continuously to mix in all ingredients over the heat. Pour in all the milk and mix until you have a semi-thick sauce ready.
1½ Cup Milk
Take the sauce from the heat and season with black pepper, salt, and some nutmeg. Keep aside.
½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, pinch Nutmeg
Assemble Endives au Jambon:
Preheat your oven to 350° Fahrenheit/ 180° Celsius.
To assemble the endive rolls, place a ham slice on your working space and a cooked endive half over the ham and roll it in. Do that with the remaining ham slices and endive halves.
6 Ham Slices, 3 Belgian Endives
Place the rolled in endives into a casserole baking dish next to each other so that they all fit in.
Pour the béchamel sauce over the ham and endives and spread equally all over.
Sprinkle grated cheese over the sauce.
1 Cup Cheese
Bake at 350° Fahrenheit/ 180° Celsius for about 10 minutes or until it is golden or cooked on top.
Serve hot as a stand-alone meal.
Video
Notes
You can serve 2 endives portions per Person. This recipe makes 6 wrapped endive halves, which serves about 3 persons.