Endives Wrapped in Ham Gratinated with Béchamel Sauce

Preparation:

Cooking the Endives:

1. Remove the outer leaves from the endives if necessary and trim the base slightly.

2. Cook them in a large pot of salted boiling water at a simmer for 20 minutes.

3. Drain carefully and gently press to remove excess water.
   Tip: Add a little lemon juice to the water to prevent browning.

Making the Béchamel:

1. In a saucepan, melt the butter over low heat.

2. For flour: add the flour and stir until you get a lightly golden roux.

3. For cornstarch: dilute it in 100 ml cold milk before adding to the melted butter.

4. Gradually pour in the milk while whisking and let thicken over medium heat for 5 to 10 minutes.

5. Add nutmeg, salt, and pepper.

6. Off the heat, stir in the cream cheese (optional) for extra creaminess.

Assembling the Gratin:

1. Preheat the oven to 180°C (fan-assisted).

2. Pour one-third of the béchamel into the bottom of a gratin dish.

3. Wrap each endive in a slice of ham and place them in the dish.

4. Cover with the remaining béchamel and generously sprinkle grated cheese on top.

Cooking and Serving:

1. Bake for 20 minutes until the top is golden and bubbly.

2. Serve hot, with a green salad for freshness.