20 min
Prep time
15 min
Cook time
6
Servings
Medium
Difficulty
35 min
Total time
Cocotte puis four
Cooking method
Ingredients
Instructions
-
1
Cook the endive by steaming for 20 minutes in a cocotte.
-
2
Meanwhile, prepare the sauce: in a pan, pour in the milk and mix in the flour.
-
3
Let the sauce thicken while stirring regularly.
-
4
Season with salt and pepper.
-
5
Wrap each endive in a slice of Emmental and a slice of ham.
-
6
Place the endives in a gratin dish.
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7
Cover with sauce and sprinkle with gruyère.
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8
Bake for 15 minutes at 180°C (th.6).
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