Dinner

BRAISED ENDIVE WITH HAM AND GRUYERE
Serves
4
Time
60 minutes
It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy nutmeg béchamel. Gruyère tops it off before it's baked until bubbly and golden.
Ingredients


Endive

  • 5 tablespoons unsalted butter
  • 1/4 cup sugar
  • 3 1/2 tablespoons kosher salt
  • 8 large yellow Belgian Endive, trimmed
  • 8 ounces thinly sliced Black Forest ham


Béchamel

  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2/3 cup whole milk, warmed
  • 1 tablespoon plus 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces Gruyère cheese, shredded (1 2/3 cups)
Directions
  1. To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
  2. Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
  3. Preheat the oven to 400°F.
  4. To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
  5. Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking.

More Dinner