Ingredients
- 2 tablespoons unsalted butter
- 1 ½ tablespoons salt
- 4 large yellow endives trimmed
- 4 slices of thick sliced ham
Bechamel sauce
- 2 tablespoons unsalted butter
- 1 ½ to 2 tablespoons coconut flour
- 1 cup whole milk warmed
- 1 teaspoon freshly grated nutmeg
- ¼ teaspoon freshly ground black pepper
- 8 ounces emmental or gruyère cheese shredded (1 ⅔ cups)
Instructions
Braise the Endives
- Bring a pot of water to a boil, then reduce to a steady simmer.
- Add endives, cover, and cook until very tender, 35 to 45 minutes.
- Drain thoroughly. Let cool slightly, then squeeze firmly to remove excess liquid.
- This step prevents a watery gratin.
Wrap and Arrange
- Preheat oven to 200°C / 395°F.
- Wrap each endive in one slice of ham.
- Place seam-side down in a baking dish.
Prepare the Béchamel
- Melt butter in a saucepan over medium heat.
- Whisk in coconut flour and cook 1 to 2 minutes.
- Gradually whisk in warm milk. Bring to a gentle boil, whisking until thickened, about 3 to 5 minutes.
- Add nutmeg and pepper. Adjust salt carefully.
Bake
- Pour béchamel over the wrapped endives.
- Sprinkle shredded cheese evenly on top.
- Bake 12 to 18 minutes, until bubbly and golden.
- Let rest 5 minutes before serving.
Nutrition
Calories: 902kcal | Carbohydrates: 15g | Protein: 49g | Fat: 72g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 6170mg | Potassium: 662mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1872IU | Vitamin C: 3mg | Calcium: 1196mg | Iron: 1mg
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