Charcuterie / Entrées

Endives au Jambon

with Jambon de Paris - Cooked Ham - 6 lbs

​Servings: 3


6 slices Jambon de Paris

​6 Endives

5 tbp butter

4 tbp all purpose flour

4 cups of milk

Grated cheese (Gruyere / Swiss type)

2 tsp of salt

1/2 tsp of nutmeg

1/2 tsp of black pepper


​In a medium saucepan, heat the butter over low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt, pepper, and nutmeg, and set aside.

Boil the endives for 10 minutes. 

Preheat oven at 350°F.

Roll each endive leaf with a slice of Jambon de Paris, and place into a buttered pan. Add the bechamel, and sprinkle the grated cheese on top. 

Cook 20 minutes in the oven. 

Note: Some people prefer more bechamel sauce, feel free to double quantities!

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