INGREDIENTS
8 Belgian endives, trimmed and cleaned unsalted butter, for the baking dish
1 tbsp sugar salt and freshly ground white pepper
8 slices of cooked ham
50g (1¾oz) mature Gouda, grated
For the béchamel sauce
500ml (scant 1pt) milk
1 piece of onion
1 bay leaf
6 peppercorns
60g (2oz) unsalted butter
30g (1oz) flour salt and freshly ground white pepper freshly ground nutmeg
Method
- Preheat the oven to 180°C (350°F/Gas 4). Arrange the endives in a large buttered casserole dish or smaller individual serving dishes, and sprinkle them with sugar, salt, and pepper. Butter a piece of aluminium foil, lay over the endives, and press down. Bake for 45–55 minutes, turning the endives once or twice. When the centres of the endives are tender, lift out onto a plate and leave to cool a little. Clean and butter the baking dish or dishes.
- Meanwhile, for the béchamel sauce, put the milk in a pot, and add the onion, bay leaf, and peppercorns. Heat the milk without letting it come to a boil, cover the pot, and leave to infuse for 10 minutes over a very low heat. Melt the butter in a second pot, add the flour and cook, stirring constantly. Take off the stove, then pour in the milk through a sieve and whisk it into the flour. Return the pot to the stove and let the sauce thicken, stirring constantly. Season to taste with salt, pepper, and nutmeg and simmer for 2 minutes more, stirring all the time.
- Preheat the oven to 200°C (400°F/Gas 6). Wrap 1 slice of ham around each endive, leaving the tip of the endive uncovered. Arrange the wrapped endives in the buttered baking dish (or dishes). Ladle over the béchamel sauce and sprinkle with cheese.
- Bake the endives in the hot oven for 20–25 minutes until they are golden brown, and serve while still hot. Parslied potatoes go well with this dish.