Ham and Endive Rolls

Kathleen is home for a few weeks before she moves to Zurich, so all the meals she loves are on the menu these days. She has often asked for this dish on her birthday, much to the chagrin of her brothers for whom this would not be a first choice. You can't please everyone all the time! Growing up, our kids were never allowed to say they didn’t like their meal. Brady taught them to say; “This is not my favorite.”

Ham and Endive Rolls

6 endives

6 slices of ham

1 cup milk

1 tablespoon cornstarch

1 teaspoon salt

¼ teaspoon nutmeg

5 ounces (150 g) grated gruyère cheese

Cook the endives for 5 minutes in a pressure cooker. Strain well. Place the endives on the ham slices, salt lightly, then roll. Place in a greased ovenproof dish. Make a white sauce with the milk and next 3 ingredients. When thickened, add half the cheese. Turn off the burner and stir until cheese is melted. Pour the sauce over the endives and cover with the remaining cheese. Cook in the oven at 400°F (200°C) for about 20 minutes. Serve with mashed potatoes.

Endives au jambon

6 endives

6 tranches de jambon

2,5 dl de lait

1 cuillère à soupe de maïzena

1 cuillère à café de sel

¼ cuillère à café de muscade en poudre

150 g de gruyère râpé

Cuire les endives à la vapeur. Bien égoutter. Placer les endives sur les tranches de jambon, saler légèrement, puis les rouler. Disposer dans un plat graissé allant au four. Avec le lait et les 3 prochains ingrédients faire une béchamel. Lorsqu’elle a épaissi, ajouter la moitié du fromage. Arrêter le feu et remuer jusqu’à ce que le fromage soit fondu. Napper les endives de béchamel et recouvrir avec le reste du fromage. Passer au four à 200°C environ 20 minutes.