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–+ servings
Endives au Gratin with Ham

Endives au Gratin

Let’s Eat the World - Cook’n With Class Experiences
Au gratin dishes are traditional fare from northern France and the Haute Savoie. This recipe is easy to make and served with a green salad is perfect for lunch or a light dinner.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Lunch Dish
Cuisine French, Provencal
Servings 6 people

Ingredients
 
 

  • 6 Endives
  • 1/2 lemon
  • Bechamel sauce See recipe*
  • 6 Slices Cooked Ham The slices should not be too thin
  • 7 oz Emmental Cheese
  • Salt
  • Butter for baking dish

Instructions
 

  • Make the bechamel sauce following the recipe in the notes below.
  • Clean the endives, remove the first leaf and cut a little bit towards the core.
  • Boil water with salt and lemon juice, add the endives and cook them until tender. You can check if tender with the tip of the knife.
  • Remove endives from boiling water and cool them in cold water.
  • When cold, squeeze them to remove all the water but keep their shape. Wrap each endive with a slice of ham and depose in your buttered baking dish, keep them close to each other.
  • Pour the hot bechamel sauce on top, add the shredded cheese and bake for 30 minutes at 180ºC (350ºF) or until you have a nice golden brown colour.

Notes

You can serve this dish hot with a delicious green salad.
Recipe for the bechamel sauce.
Keyword Endive, Ham, Vegetable
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