Endive and Ham Gratin (French Chicon au Jambon)

This dish is a speciality from Nord-Pas-de-Calais (and Belgium). It is a gratin made of Belgian endives (known as chicon in northern France and Belgium) rolled in slices of ham and dipped in Béchamel sauce. It can be served with mashed potatoes or chips (French fries). The dish is also known as roulades de chicons au jambon, chicons au gratin, or gratin d'endives au jambon. It can also be prepared with leeks instead of endives.

Béchamel:
2 Tbsp. butter, salted or unsalted
3 Tbsp. all-purchase flour, unbleached
2 cups whole milk, warmed (500 mL)
1 pinch sea salt
1 pinch ground cayenne

Endive and Ham Gratin:
2 Tbsp. butter
1 lb (~ 8 medium spears) Belgian endive spears (450 g)
3 Tbsp. water
½ lemon, freshly juiced
8 thin slices ham, such as prosciutto, speck, or another country-style ham
¾ cup Comté, Gruyère, Emmenthal or Gouda or a combination of cheese, grated (65 g)

To make the béchamel, melt the 2 Tbsp. of butter in a saucepan. Add the flour and when the mixture begins to bubble, cook, stirring constantly, for 2 minutes. Gradually add the warm milk, while whisking, until it's all incorporated.

Continue to cook the sauce at a low boil for 4-5 minutes, until it's about as thick as a milkshake. Remove from heat and mix in the salt and cayenne. Set aside. (You can make the béchamel up to 2 days in advance and chill it until ready to use.)

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3).

Melt the 2 Tbsp. of butter in a heatproof and flameproof baking or gratin dish, on the stovetop. Make sure the baking dish you use can be heated over direct flame or on the stovetop. I use a glazed enamel gratin dish. Glass, porcelain, ceramic and other materials are usually not appropriate for stove-top cooking. If you don't have one, or are unsure, melt the butter in a skillet and do the initial browning - in the next step - in the skillet. Then transfer them to an ovenproof baking dish before baking.

Add the endive spears and cook, turning them occasionally, until they are browned on all sides, about 10 minutes total. Add the water and lemon juice to the baking dish, cover the endive with a piece of parchment paper and bake the endives in the oven until fully cooked. They're done when you pierce one with the tip of a sharp paring knife and it meets no resistance. Small to medium endives will take about an hour. Larger ones may take 15 minutes longer.

Remove the endives from the oven and increase the heat to 350°F (180°C/160°C fan, Gas Mark 4).

When the endives are cool enough to handle, wrap each one with a piece of ham and set them in a single layer back in the baking dish. (If you want, you can smear some of the béchamel in the bottom of the baking dish first.) Spoon béchamel over the spears, top with grated cheese and bake until the cheese is melted and the top is browned, about 30 minutes. If you have a broiler, if they don't brown, or if you'd like them darker, run them under the broiler for a few minutes, until they're done to your liking. Serve warm.

The endives can be cooked 2-3 days before being wrapped in ham and baked.

Makes 2 servings as a main course, 4 as a side dish.