Forgive the horrible photo - I'm usually bad at taking food photos, but this is worse than most. These gratinéed endives were delicious, but I don't know if they were that much better than just pan-fried endives. Worth making at least once, though! There are a lot of recipes out there for Endive gratin, I basically followed this one, but I'll put my steps below anyway.
Endive Gratin
Made enough for two servings
2 endives
4 pieces of black forest ham
gruyere cheese (enough for 1/2C grated)
2 tbs butter
2 tbs flour
1C milk
salt and pepper, to taste
Preheat the oven to 350F. Cut the endives in half, lengthwise.
Melt the butter in a frying pan, and then add the flour and whisk, until it makes a paste. Cook on low for a minute, and then add the milk, still whisking. Remove the sauce from the heat, and add the salt and pepper. Taste. Season. Taste. Season.
Wrap each endive-half in a piece of ham. Place them in a cassarole dish, and pour the sauce all over their tops. Sprinkle the grated cheese on top.
Bake for 40-50 minutes, until the sauce is bubbling and the cheese is browned on top. Serve them one at a time, and enjoy!
This was part of the main course for the thank-you dinner for Kat. We also had some [leftover] boef bourguinon in puff pastry rounds, and some sauteed mushrooms. Very, very delicious.
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