Belgian Chicons Au Gratin (Endives Au Gratin)

• 4 endives
• 4 slices ham (not too thick, but not too thin)
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 2 cups milk
• 2 cups grated swiss cheese
• salt
• pepper
• 1 pinch nutmeg (optional)

1. Cut the bottom part of the endives, and boil them in salted water, until tender.
2. Prepare a bechamelle sauce:
3. Melt 2TB butter in a saucepan.
4. Add flour and stir.
5. Add milk a little at a time.
6. Cook until thickened.
7. Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
8. Drain the endives.
9. Roll each endive in a slice of ham. Place in a rectangular baking dish.
10. Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
11. Place under the broiler until golden.

endives, ham, butter, flour, milk, swiss cheese, salt, pepper, nutmeg

Taken from www.food.com/recipe/belgian-chicons-au-gratin-endives-au-gratin-134848 (may not work)