Endives au jambon

Method

1. 1 Remove the conical base of each endive bud, as that's where the bitterest part is.
2. 2 Boil the endive buds for 15 minutes, then drain them thoroughly by pressing them between two plates.
3. 3 Draining all the water is mandatory, otherwise the white sauce will become watery.
4. 4 Wrap each bun in a slice of ham and arrange them closely together in the tray.
5. 5 Make a white sauce from butter, flour, and milk, then season with nutmeg and mix in Gruyère.
6. 6 Pour the sauce over the mixture, then sprinkle with breadcrumbs and bake at 200 degrees for 30 minutes until golden brown on all sides.

With an appliance

• Air fryer 48 min

  Replace step 6: spray oil onto the breadcrumb-coated endive, run the oven at 215 degrees for 20 minutes and rotate the tray at minute 10; the surface will be golden brown and crispy quickly, large trays must be divided into batches.