I've posted about this dish, called gratin d'endives au jambon, many times. It's braised Belgian endives wrapped in slices of jambon de Paris (boiled ham), and baked in a sauce Mornay, which is a cheese sauce (a Béchamel sauce with cheese melted in it). Here's a link to a post about it (or two actually, parts 1 and 2) that I did years ago. I'll just post these recent pictures today...
Wow, I just read through those two posts from 2008 where you described the full process in detail, and read my coments on the second one... blast from the past! I was commenting about my French-4 class having a food day and watching Les Enfants du Paradis and I remember exactly which group of kids those were... one of my favorite groups of students. What a nice memory...as is the memory of this yummy dish.
ReplyDeleteA savory treat for a cool day!
ReplyDeleteFrench ham is so good.
ReplyDeleteBettyAnn