Endive and Ham Gratin

In a large pan, bring water to a boil. Add a splash of white wine and salt.

Add the endives to the boiling water and cook for about 10 minutes until tender.

While the endives cook, prepare the béchamel sauce. Melt butter in a saucepan over medium heat.

Whisk in the flour to create a roux and cook for 2-3 minutes, stirring constantly.

Remove the cooked endives from the water and place them in a colander to drain. Reserve about 1/2 cup of the cooking liquid.

Combine the milk with the reserved endive cooking liquid.

Gradually whisk the milk mixture into the roux until the sauce is smooth.

Season the béchamel with salt, white pepper, and nutmeg. Continue to cook, stirring, until it thickens enough to coat the back of a spoon.

Preheat your oven to 350°F (175°C) and butter a baking dish.

Gently squeeze any excess water from the drained endives.

Wrap each endive in two slices of ham and arrange them in the prepared baking dish.

Pour the béchamel sauce evenly over the ham-wrapped endives.

Top generously with shredded Gruyère cheese.

Bake for about 30 minutes, until the sauce is bubbly and the top is golden brown.

Let the gratin rest for a few minutes before serving. Garnish with finely chopped fresh chives.