Amelie: Endive au Gratin Recipe
What’s the menu today?
Endive “au gratin”
They’ll bring you to your knees.
So they’re good?
Depends on where you fall
AMÉLIE, 2001
Amelie: Endive au Gratin Recipe
Amelie: Endive au Gratin Recipe
Amélie: Endive au Gratin
Amélie: Endive au Gratin recipe inspired by the movie, Amélie, directed by Jean-Pierre Jennet, starring Audrey Tautou and Mathieu Kassovitz.
Ingredients
- 3 heads endive
- 6 slices thinly sliced ham
- 2 tbsp unsalted butter
- 3 tbsp all purpose flour
- 1 cup whole milk, cold (8oz | 226g)
- pinch freshly grated nutmeg
- 1 cup grated gruyere
- 1/4 tsp salt
Topping
- 1 tbsp chopped fresh parsley
- 1/4 cup grated gruyere
Instructions
Endive
- Bring to saucepan of water to a boil. Salt with 1 tsp of salt when it comes to a boil and carefully drop the head of endive in the water. Let it simmer on medium heat until tender or a knife can be easily inserted. Once tender, drain and set aside to cool. Squeeze out the excess water.
Béchamel
- Place a saucepan over medium heat. Add the butter and once it has melted, add the flour. Mix to combine and cook for one minute. Slowly whisk in the cold milk to prevent any lumps. Bring the mixture to a simmer. Let it bubble for two minutes. Stir in the one cup of cheese and mix to combine. Add the nutmeg and salt.
Putting it Together
- Preheat the oven to 375F.
- Place a large spoonful of the béchamel in a baking dish or cast iron pan. Wrap each endive with 2 slices of ham and place them onto the baking dish. Cover the endive with the rest of the béchamel. Top of the 1/4 cup of grated gruyere and bake for 15 minutes or until it's golden and bubbling. Garnish with chopped parsley and serve.
