Ham-Wrapped Endives Gratin with Béchamel & Emmental using a Thermomix
(5)
Preparation time
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Servings
Calories / Serving
Difficulty
Ah, Endive with ham—a dish that embodies the elegance of French cuisine while sneaking in a bit of rustic charm! Picture this: crisp, tender endives snuggled in a warm embrace of savory ham, all draped in a creamy béchamel sauce that's just begging to be devoured. This delightful dish hails from the heart of France, where endives are often mistaken for chic little lettuce heads, but trust me, they're so much more! Fun fact: the endive is actually a member of the chicory family, and its slightly bitter taste is perfectly balanced by the richness of the ham and the nutty Emmental cheese. A true testament to the magic of combining flavors, this dish is sure to impress your guests and leave them wondering if they’ve just dined in a Parisian bistro!
Ingredients
- 50 g Butter
- 50 g Flour t55
- 500 g Milk
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 1 Pinch(es) Ground nutmeg
- 100 g Grated emmental
Steps
Preparing the Endives
- Wrap each endive with ham slices.
- Setaside the preparation content on a plate.
Béchamel Sauce Preparation
- Add 50 g of butter in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1.
- Add 50 g of flour t55 in the food processor bowl.
- Mix manual: 3:00min / 90°C / Speed 2.
- Add 500 g of milk gradually, 1 pinch(es) of salt, 1 pinch(es) of pepper, 1 pinch(es) of ground nutmeg in the food processor bowl.
- Mix manual: 8:00min / 90°C / Speed 4.
Assembling and Baking
- Preheat the oven at 180°C.
- Transfer the content of the preparation content in a baking dish.
- Pour the content of the food processor bowl over the preparation content.
- Sprinkle 100 g of grated emmental over the preparation content.
- Cook in the oven at 180°C during 20min.
- Bake for 5 more minutes if needed, or until golden brown and bubbly.
- Let it cool slightly and serve warm.
- Serve Warm.
