Endives au jambon gratinées
The ultimate comfort food when it’s miserable outside. My granny used to make this for me as a treat on Wednesday afternoons.
It’s a simple chicory and ham gratin.
2 chicory per person; 1 large slice of ham per chicory; bechamel sauce; grated cheese.
Pre-heat the oven to 240 C.
Cut the stalk of the chicories. Boil or steam them for 10 min and drain them on kitchen towels. Roll the chicories in the ham and place in the dish. Cover with the bechamel sauce (http://recessionbitesblog.wordpress.com/2014/01/13/bechamel-sauce/) and sprinkle with the grated cheese. Place in the over for 20 min.
They should come out looking like so.