Learn how to make a classic Endive Bechamel Recipe perfect for a Sunday night Dinner!
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BETH’S ENDIVE BECHAMEL RECIPE
10 whole endives
5 tbsp (75 g) butter + 1 tbsp (15 g) for greasing casserole dish
¼ cup (30 g) flour
3 cups (700 ml) milk
¾ tsp (3.75 ml) salt
Freshly cracked pepper to taste
Pinch of nutmeg
2 cloves garlic, minced
10 pieces black forest ham
1 cup (240 ml) Gruyere cheese, grated
Pre-Heat oven to 375F (190C)
Grease a 9 x 14 casserole with 1 tbsp of butter.
Core the bottom of each endive by slicing an upside down ‘V” out of each endive bottom. This will remove toughest part of the core. But don’t cut too much or the endive will begin to fall apart.
Place it the bottom of the casserole and roast for 15 mins in the oven. Set aside to cool while you make the béchamel sauce.
In a large pan, I like to use a wide deep skillet for this. Melt the butter until foamy. Then add the flour whisking until a paste forms. Cook the paste for about 1 minute.
Then add the milk slowly whisking all the while until combine. Heat on medium- high until the sauce thickens and is smooth. 3-4 mins.
Season with salt, pepper, nutmeg and garlic. Set aside to cool slightly.
Meanwhile wrap 1 piece of ham around each endive. Place back in the casserole snugly.
Pour sauce evenly across all the endive. Top with grated gruyere cheese.
Bake for 35-40mins until cheese is browned and sauce is bubbly.
Serve with a tossed salad with a mustard vinaigrette. Enjoy!
1 tsp (5 ml) Dijon Mustard
1 tbsp (15 ml) white wine vinegar (or red wine vinegar works too!)
4 tbsp (60 ml) grape seed oil (or olive oil)
1 shallot, minced
salt and pepper to taste
Place mustard in a bowl and whisk in vinegar. Mix to combine. Slowly add the oil whisking all the while until emulsified and combined. Add shallot and salt and pepper.
Toss with a head of lettuce of your choice. I really like butter leaf lettuce or Frisee lettuce with this dish. Enjoy!