BRAISED ENDIVE WITH HAM + GRUYERE

INGREDIENTS

For the endive
5 tbsp unsalted butter
1/2 cup sugar
3 1/2 tbsp kosher salt
8 large yellow Belgian endive, trimmed
8 oz thinly sliced Black Forest ham 

For the bèchamel
2 tbsp unsalted butter
1/4 cup all-purpose flour
2/3 cup whole milk, warmed
1 tbsp plus 1 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper

1 2/3 cups gruyére cheese, shredded 

DIRECTIONS

To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about forty five minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive. Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don’t want any space between the endive.  Preheat the oven to 400 degrees Fahrenheit.  To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about two minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about five minutes. Whisk in the nutmeg and pepper. Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubble and golden brown on top, about fifteen minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.