Braised chicory in ham with Béchamel sauce (Gratin d'endives au jambon) from Michel Roux at Home (page 72) by Michel Roux Jr.

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Notes about this recipe

  • Eat Your Books

    Can substitute other cooked ham for torchon ham.

  • Indio32 on May 20, 2026

    Really impressed with the bechamel sauce. Think it'll be my new standard way of making it. Steamed the endive rather than the boiling it as instructed as I find boiling makes it too waterlogged and then squeezing it out is a pain and mishapes the endive. Anyway a good mid-week supper.

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