A quick and delicious recipe for using endive other than in the usual raw salad. This au gratin version with ham gives a scrumptious second course that is also perfect as the single dish to take to the office for lunch, for a quiet family dinner or as a second course during Sunday festivities.

Even children will enjoy it thanks to the abundant cheese and cured ham.

The Recipe:

• First blanch the endive in salted boiling water for about 10 minutes. Then drain and cut the salad in half lengthwise.
• Wrap a slice of ham around each piece of endive and place them in an oven pan.
• Now prepare the béchamel. Warm up the milk and, in another saucepan, melt the butter to which you add the sifted flour, continuing to stir it to prevent it from sticking. Then add the hot milk, mixing with a wooden spoon, letting it thicken over a low flame. When the sauce starts to boil add a pinch of salt and nutmeg.
• Cover and leave over the heat for 15 minutes, mixing from time to time.
• Pour the béchamel on the endive and then sprinkle with the Emmentaler, cut into small pieces. Bake in a 180° oven for about 15 minutes.