6 slices Jambon de Paris
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!
Photo credit: chefsansgluten.com