Wednesday, April 9, 2008

Endive and Ham au Gratin

2 cups chicken stock
4 large heads of endive
1 tablespoon butter
2 tablespoons flour
1 ½ cup milk*
1 cup grated Gruyere cheese
4 slices of ham
1 cup garlic crouton
Salt and pepper

Preheat the over to 375 degrees.

Poach the endive in chicken stock to remove some of the bitterness for 15 minutes.

To make the cheese sauce, melt the butter in a medium sauce pan. Incorporate the flour into melted butter. Cook until the butter-flour combination for about a minute. Wisk in milk, then add cheese. Heat until the cheese is melted and the sauce become think, about 3 minutes.

Wrap each head of endive in ham and place with the seam side down in a baking dish. Pour the cheese sauce over top; cover with aluminum foil, and bake for 25 minutes. Remove foil and bake for an additional 5 minutes. Allow the endive to rest for 2 minutes before serving.

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