Name: Braised Endive With Ham and Gruyère
Yield: Serves 4
Ingredients: 5 tablespoons unsalted butter; 1/4 cup sugar; 3 1/2 tablespoons kosher salt; 8 large yellow Belgian endive, trimmed; 8 ounces thinly sliced Black Forest ham; 2 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2/3 cup whole milk, warmed; 1 tablespoon plus 1 teaspoon freshly grated nutmeg; 1/4 teaspoon freshly ground black pepper; 8 ounces Gruyère cheese, shredded (1 2/3 cups)

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Braised Endive with Ham and GruyèreJohn Kernick

My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy nutmeg béchamel. Gruyère tops it off before it's baked until bubbly and golden.

Recipe notes

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