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Endive and Ham Gratin https://www.metro.ca/userfiles/image/recipes/gratin-endives-jambon-10438.jpg PT10M PT30M PT40M
Preheat oven to 375 °F (190 °C). Endives: Clean them by removing the base and heart with a sharp knife. Heat the butter in a pan and cook the endives gently for a few minutes. Pour the beer into the pan and cover, allowing to reduce to half. Then add salt, pepper and continue to reduce the liquid until there is about 125 ml (1/2 cup). Remove the endives and reserve the cooking juice. Bechamel sauce: Melt the butter and add the flour to make a roux. Add the cold milk all at once and mix with a whisk. Bring to a boil and add the salt, pepper and nutmeg. Finish by adding a small amount of the cooking juice and simmer to thicken. To prepare the dish, roll each endive in a slice of ham and place in a buttered gratin dish. Cover with the béchamel and sprinkle with cheese. Bake in the oven for about 30 minutes and finish under the grill.
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6 small endives 2 Tbsp. (30 mL) butter 6 slices of medium-sliced ham 1 1/2 cup (375 mL) Mons blonde beer
Endive and Ham Gratin

Endive and Ham Gratin

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4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6
    small endives
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  • 2 Tbsp.
    (30 mL)
    butter
  • 6
    slices of medium-sliced ham
  • 1 1/2 cup
    (375 mL)
    Mons blonde beer
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  • bechamel sauce:

  • 4 Tbsp.
    (60 mL)
    butter
  • 4 Tbsp.
    (60 mL)
    flour
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  • 2 cups
    (500 mL)
    milk

  • cheese to grate
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    DAIYA DAIRY-FREE CHEESE MOZZARELLA, PEPPER JACK OR CHEDDAR SHREDS 227 G MOZZARELLA OR CHEDDAR SLICES 220 G CHEDDAR OR SMOKED GOUDA BLOCKS 200 G PLAIN OR ONION/CHIVE SPREAD 227 G

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    ARLA SLICED CHEESE 145 - 175 G OR CASTELLO DANISH BLUE 125 G

    ARLA SLICED CHEESE 145 - 175 G OR CASTELLO DANISH BLUE 125 G

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  • salt & pepper to taste

  • nutmeg to taste
Imprimer ma sélection

Preparation

Preheat oven to 375 °F (190 °C).

Endives:

Clean them by removing the base and heart with a sharp knife.

Heat the butter in a pan and cook the endives gently for a few minutes.

Pour the beer into the pan and cover, allowing to reduce to half.

Then add salt, pepper and continue to reduce the liquid until there is about 125 ml (1/2 cup).

Remove the endives and reserve the cooking juice.

Bechamel sauce:

Melt the butter and add the flour to make a roux.

Add the cold milk all at once and mix with a whisk.

Bring to a boil and add the salt, pepper and nutmeg.

Finish by adding a small amount of the cooking juice and simmer to thicken.

To prepare the dish, roll each endive in a slice of ham and place in a buttered gratin dish.

Cover with the béchamel and sprinkle with cheese.

Bake in the oven for about 30 minutes and finish under the grill.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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