Baked Endive with Ham, Cheese and Potatoes

• 4 large heads of endive (about 800 g)
• 800 g waxy potatoes
• 4 slices cooked ham
• 40 g butter
• 35 g flour
• 500 ml milk
• 150 g grated mature cheese
• 1 tsp Dijon mustard
• A pinch of freshly grated nutmeg
• Salt and black pepper

How to make it

1. 1

   Preheat the oven to 200 °C (180 °C fan). Peel the potatoes and halve any large ones. Boil them in a pan of salted water for 18–20 minutes, until tender.

2. 2

   Meanwhile, cut a thin slice off the base of each endive and remove any tough core. Boil the heads in a large pan of water for 8 minutes. Drain and leave them to drain for at least 10 minutes. Then gently press them dry between paper towels or a clean tea towel; this helps keep excess moisture out of the baking dish.

3. 3

   Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring, for 1 minute. Gradually pour in the milk, whisking continuously. Simmer gently for 3–5 minutes, until the sauce thickens.

4. 4

   Remove the sauce from the heat and stir in the mustard, nutmeg and 100 g of the grated cheese. Season with pepper and a little salt; the ham and cheese are already salty.

5. 5

   Wrap each endive head in a slice of ham and arrange them side by side in a baking dish. Pour the cheese sauce over them and sprinkle with the remaining 50 g of cheese.

6. 6

   Bake the endive for 20 minutes, until the sauce is bubbling and the cheese is golden brown. Drain the potatoes and serve them warm with the endive.