Endive and Ham Gratin
1 14.5 oz. can of low-salt chicken broth
8 small heads Belgian endive
8 thin round ham slices (approx. 5 inches in diameter)
3 tablespoons butter
3 tablespoons all purpose flour
1.5 cups whole milk
.25 cup whipping cream
1.5 tablespoons Dijon mustard
1 large pinch of ground nutmeg
1/3 cup (packed) grated Gruyere cheese
• Bring broth to simmer in a heavy medium skillet over medium-high heat. Add endive and simmer uncovered until tender. Drain thoroughly. place on paper towels and cool.
• Preheat oven to 350F. Butter 11x7x2-inch glass baking dish. Roll each endive in ham slice to enclose. Arrange rolls in prepared dish. Melt butter in medium saucepan over medium heat. Whisk in flour; cook 1 minute. Add milk, cream, mustard and nutmeg and bring to boil, whisking constantly. Boil sauce 1 minute; season with salt and pepper. Spoon sauce over rolls. Sprinkle Gruyere cheese evenly. Bake until sauce is bubbling all over and cheese begins to brown, about 30 minutes. Serve immediately.
