Endives baked in ham, mornay sauce
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492 rates
Preparation : 10 min
Cooking : 55 min
Total time : 1 h 5 Rest : 0 min
4 people
1 pinch salt
1 pinch pepper
50 g grated parmesan
1 knob butter
900 g of chicory
6 slices ham
50 g salted butter
50 g plain flour
300 ml semi-skimmed milk
30 g Emmental
30 g of Comté cheese
1 pinch salt
1 pinch pepper
Associated products
Tips
Depending on the size of your endives, extend the cooking from 5 - 10 mins.
RECIPE STEPS
1
Wash the endives, remove the small end (that makes it bitter) as well as the outside leaves.
2
Fill the metal bowl with 0.5L of water.
Fit the steamer basket.
3
Place the endives in the steamer basket and season.
Run the program.
- 1 pinch salt
- 1 pinch pepper
Steam
15:00 / / 110°C
4
Turn the endives and rerun the program.
Steam
15:00 / / 110°C
5
Meanwhile, butter a baking dish.
When the heads of the endives are cooked, drain well.
- 1 knob butter
6
Heat the oven to 200 °C.
7
Place the ingredients into the metal bowl. Season and run the program.
- 50 g salted butter
- 50 g plain flour
- 300 ml semi-skimmed milk
- 1 pinch salt
- 1 pinch pepper
Expert
10:00 / 10 / 80°C
8
Add the grated cheese and rerun the program.
- 30 g Emmental
- 30 g of Comté cheese
Expert
01:00 / 10 / 80°C
9
Roll each endive in a slice of ham and place the rolls in the buttered baking dish.
Pour over the Mornay sauce and sprinkle with Parmesan.
- 50 g grated parmesan
- 6 slices ham
10
Bake in the oven for 15 minutes.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
