Steps: |
| -Preheat the oven to 400 degrees. You will turn it down when ready to bake the gratin. |
| -Remove the core from the endive and heat a large saute pan to medium-high. |
| -Add the oil, 3 tablespoon of butter and the endive; reduce the heat to medium. Saute the endive, cut side down first. |
| -Add half of the chicken stock and cook the endives over medium until the stock evaporates down by half. |
| -Add the remaining stock and keep turning the endive to cook evenly. |
| -Once the stock reduces down to a 1/4 cup, empty the endive and remaining liquid into a casserole dish. |
| -Add the new butter to the pan and let it slowly melt over medium-low heat. Once melted, whisk in the flour to make a roux. (Learn How) |
| -Whisk until smooth and cook for five minutes over low heat. Slowly whisk in the milk smoothing out all of the lumps. |
| -Add the chile flakes, nutmeg and half of the gruyere. Whisk until it comes to a boil, and turn off the heat; season to taste. |
| -Wrap the endive with the prosciutto and add the cream mixture to the casserole dish. |
| -Return the wrapped endives to the dish (seam side down) and sprinkle the remaining cheese on top. |
| -Bake for 30 minutes at 375 degrees until the cheese is golden. |
Pairs With: |
| Braised Duck with Figs |
| Roasted Chicken with Garlic and Rosemary |
| Grilled Lamb T-Bones with a Dijon-Herb Marinade |
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