Endive Gratin

Halved and roasted endive is simple to make and surprisingly gorgeous. When you top those tender halves with ham, gruyere, and béchamel you get comfort food that’s gorgeous enough to serve when guests are over. If you’d like to add even more sophistication, try swapping ham for prosciutto, which gets super crispy like bacon when it bakes. A key step to remember while prepping this dish: removing the cone-shaped core with the tip of a chef’s knife right after you slice each endive. Leave this in during baking, and it’ll spread bitter flavor through the endive.

Ingredients

• 5 heads Belgian endive, trimmed and halved length wise

• 1 tablespoon olive oil

• ½ teaspoon kosher salt

• 1½ tablespoons unsalted butter

• 1½ tablespoons all-purpose flour

• 1 cup whole milk, warmed

• 3 ounces thinly sliced ham

• 3 ounces Gruyère cheese, shredded (about ¾ cup)

Nutrition

Fiber 2.13g

Calories 236.23

Sugar 3.02g

Fat 17.37g

Cholesterol 49.65mg

Sat Fat 8.47g

Iron 0.49mg

Sodium 692.02mg

Protein 12.80g

Calcium 299.29mg

Carbohydrate 8.01g

Directions

1. Preheat oven to 425°F. Place endive halves, cut side up, in an 11- x 7-inch baking dish; drizzle with oil and sprinkle with salt. Bake in preheated oven until tender, about 25 minutes.

2. Meanwhile, melt butter in a small saucepan over medium. Whisk in flour, and cook, whisking constantly, until smooth, about 1 minute. Gradually whisk in warm milk, and cook, whisking often, until mixture thickens, about 2 minutes. Remove from heat.

3. Arrange ham slices on top of roasted endive. Pour sauce evenly over ham. Sprinkle with cheese. Bake at 425°F until browned, about 15 minutes.

Yields: 4 (serving size: 1½ cups)