Quick & Easy

Witlof and ham bake

Witlof and ham bake (gratin d'endives au jambon)
1H 20M


Béchamel sauce


1.Preheat oven to 180°C (160°C fan-forced).
2.Remove outer leaves from witlof; chop finely. Reserve whole and chopped witlof, separately.
3.In a medium frying pan, melt butter over medium heat. Add whole witlof, in a single layer, sprinkle with sugar and season; cook for about 2 minutes, or until browned lightly on all sides. Add onion, garlic, stock and chopped witlof. Reduce heat; simmer, covered, over low heat for about 30 minutes.
4.Remove witlof from pan; drain on paper towel.
5.Meanwhile, to make béchamel sauce: Melt butter in medium saucepan. Add flour and whisk mixture for about 1-2 minutes, or until well combined. Gradually add milk, whisking mixture to avoid any lumps. Add nutmeg, season; cook, whisking constantly, for about 10 minutes. Stir in cheese.
6.Pour half the sauce into medium shallow ovenproof dish. Roll a slice of ham around each witlof; place in dish. Pour remaining sauce over witlof; sprinkle with cheese.
7.Bake for about 20 minutes, or until golden.

Not suitable to freeze. Not suitable to microwave.


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