Endives with ham and béchamel

Endive wrapped in Parma ham and topped with creamy béchamel, a convivial Belgian-inspired gratin.

Ingredients

8 small blanched endives

8 slices of Parma ham

3 tablespoons of butter

3 tablespoons fine ground almond flour

400ml hot whole milk

1 teaspoon of mustard

100g grated gruyere

Salt and pepper

Instructions

1. Wrap each blanched endive in a slice of ham and place in a buttered dish.
2. Prepare the béchamel: brown the flour in the butter for 1 minute, gradually pour in the milk while whisking and cook for 3 minutes.
3. Add the mustard, adjust the seasoning, pour the béchamel over the endives and sprinkle with grated Gruyère.
4. Bake at 180°C for 25 minutes until the top is golden, then serve hot.

Tips

• Endives can be prepared in advance: Almond flour replaces white flour for low-carb version;