Gluten-Free Endive and Ham Gratin with Bechamel

Indulge in a delightful gluten-free twist on a classic French dish. This endive and ham gratin with creamy bechamel sauce is a comforting and flavorful meal that will satisfy your taste buds.

Ingredients:

• 4 large endives, trimmed and halved lengthwise
• 8 slices of gluten-free ham
• 2 tablespoons butter or dairy-free alternative
• 2 tablespoons gluten-free all-purpose flour
• 2 cups unsweetened almond milk or any dairy-free milk
• 1 cup shredded gluten-free Gruyere cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup gluten-free breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions:

Preheat your oven to 375F 190C

Bring a large pot of salted water to a boil

Add the endives and blanch them for about 5 minutes

Drain and let them cool slightly

Wrap each endive half with a slice of gluten-free ham and arrange them in a greased baking dish

In a saucepan, melt the butter over medium heat

Stir in the gluten-free all-purpose flour and cook for about 1-2 minutes until it forms a paste

Gradually whisk in the almond milk, ensuring there are no lumps

Cook and stir until the mixture thickens, about 5-7 minutes

Remove the saucepan from heat and stir in 3/4 cup of shredded Gruyere cheese until it's melted and the sauce is smooth

Season with salt, pepper, and nutmeg

Pour the bechamel sauce over the endives and ham in the baking dish

In a small bowl, mix the remaining 1/4 cup of shredded Gruyere cheese with gluten-free breadcrumbs and chopped fresh parsley

Sprinkle the breadcrumb mixture evenly over the top of the gratin

Bake in the preheated oven for 20-25 minutes or until the gratin is bubbly and the top is golden brown

Remove from the oven and let it cool for a few minutes before serving

Enjoy your gluten-free endive and ham gratin with bechamel!