Endives au Jambon (Ham and Chicory Bake in Cheese Sauce)
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Ingredients
- 8 chicory
- 8 cooked ham slices
- 400 ml milk
- 2 tbsp cornflour
- 100 g gruyère cheese, grated
- 20 g unsalted butter
- 0.25 tsp nutmeg, grated
Nutrition (per serving)
- Calories
- 283 kcal
- Protein
- 20.2 g
- Carbohydrate
- 11.4 g
- of which sugars
- 6.5 g
- Fat
- 15.5 g
- of which saturates
- 8.9 g
- Fibre
- 6.3 g
- Salt
- 1.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5) and butter a gratin dish.
- 2
Melt the butter in a large pan and cook the whole chicory heads for 10 minutes, turning often, until lightly golden and tender.
- 3
Wrap each chicory head in a slice of ham and arrange in the gratin dish.
- 4
Whisk the cornflour into a splash of the cold milk until smooth, then whisk this into the remaining milk in a pan and bring to a simmer, whisking, until thickened. Stir in the nutmeg.
- 5
Pour the sauce over the ham-wrapped chicory and scatter with the gruyère cheese.
- 6
Bake for 20-25 minutes until golden and bubbling.
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